Parmesan-Coated Asparagus Wrapped in Prosciutto - Not your typical version of this classic appetizer!

Today’s Parmesan-Coated Asparagus Wrapped in Prosciutto is NOT your typical recipe for this popular, classic appetizer!

Oh no.  Our version takes things up a several notches in flavor because we’ve marinated the asparagus in a mixture of fresh lemon and garlic before rolling the stalks in freshly grated Parmesan cheese – all before wrapping the asparagus in wonderful, salty prosciutto!  Finally, we grilled the Parmesan-coated asparagus wrapped in prosciutto – which adds even more fantastic flavor!

Parmesan-Coated Asparagus Wrapped in Prosciutto - Not your typical version of this classic appetizer!

Anytime we make this delicious (and easy!) recipe, it’s one of the first to get eaten and our guests always ask for the recipe – because they can tell we’ve done something a little different than the same ol’ way to prepare this appetizer!  (I myself, would be perfectly content eating an entire plateful of these delicious asparagus stalks myself – forget the other food!)

This recipe – with all of its wonderful salty, zesty flavors – makes a great appetizer for a summer party, but it’s also easy enough that you can serve it any day of the week!  To get the full flavor of all the ingredients, the asparagus should marinate for one to six hours before being coated in the Parmesan cheese and wrapped in the prosciutto.

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Parmesan-Coated Asparagus Wrapped In Prosciutto - A Family Feast

Parmesan-Coated Asparagus Wrapped in Prosciutto

  • Prep Time: 1 hour
  • Cook Time: 10 mins
  • Total Time: 1 hour 10 minutes
  • Yield: Approximately 24 stalks

Ingredients

  • One large bunch of thick asparagus (try to avoid bunches with very slender stalks)
  • ½ cup extra virgin olive oil
  • Zest of one lemon
  • 3 large garlic cloves
  • ¼ cup fresh oregano
  • 1 cup freshly grated Parmesan cheese
  • 24 slices good quality prosciutto, sliced thin but not see-through thin

Instructions

  1. Snap off a few inches of the bottom, woody ends of the stalks and place the asparagus in a gallon zipper seal bag.
  2. In a small food processor (like this one here), blend oil, lemon zest, garlic and oregano until an oily paste forms. Pour this mixture in the bag with the asparagus and seal. Marinate for one to six hours at room temperature. Turn bag a few times so all of the asparagus get coated.
  3. Heat grill to medium
  4. In a pie plate or dinner plate, pour out Parmesan cheese. Pick one asparagus at a time out of the marinade and roll in the cheese, pressing the cheese to stick. Then roll in a slice of prosciutto. Roll on a slight angle so the single slice wraps from one end to the other with the end and tip poking out. Repeat for all of the asparagus.
  5. Place on grill seam side down and grill 5-10 minutes turning slightly every few minutes until golden brown and cooked (but still a bit crisp so try not to overcook).
  6. Serve immediately.

Disclosure: This post contains affiliate links.

 

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    Comments

  • Carole from Carole’s Chatter wrote:

    Hi Martha, love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Asparagus!

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which might be some time Thursday your time – aren’t time zones confusing? Well they confuse me! Hope to see you soon. Cheers, Carole

    • Martha wrote:

      Thanks Carole – I’ll check it out! Happy weekend!

  • Lwalker wrote:

    Hi!, what if i can’t grill it? What’s the best way to do this otherwise? Oven or Pan?
    Thank you! So excited to make this!

    • Martha wrote:

      Hi – If you are able to get a grill pan for your stovetop – that would be the best! Otherwise, broiling in the oven would also work.

  • FRED wrote:

    I WILL TRY THIS TONIGHT PARMESIAN COATEDWRPPED IN PROSCIUTTO

    • Martha wrote:

      Hope you enjoy the recipe Fred!

  • Candice wrote:

    These sound delicious but I don’t have access to a grill. Do you think roasting them in the oven would work okay too?

    • Martha wrote:

      Hi Candice – Absolutely! I’d suggest a 400 degree oven for 7-10 minutes. Hope you enjoy the recipe!

  • Nikki @ NikSnacks wrote:

    Whoa. These look impressive! A little squirt of lemon vinaigrette with a sprinkling of culinary lavender and I’d serve these at a picnic-inspired dinner!

    • Martha wrote:

      Great suggestions Nikki!!

  • Jenn @ Deliciously Sprinkled wrote:

    YUM, perfect for summer! 🙂

    • Martha wrote:

      Thanks Jenn!

  • Rose | The Clean Dish wrote:

    I had bacon wrapped asparagus but not prosciutto wrapped – grand idea! I will try this recipe for sure. Already drooling all over my keyboard 🙂

    • Martha wrote:

      Thanks Rose! Let us know which you prefer!

  • Glenn Moehlin wrote:

    I’ve pinned so many of your recipes, one day I’m just gonna show up for dinner! Lol…

    • Martha wrote:

      LOL – thanks Glenn! We’ve had a few other readers telling us the same thing…you might find a line waiting at our front door! 🙂 Thanks so much for taking the time to write to us!

  • Connie | URBAN BAKES wrote:

    Oh this sounds wayy too good! I have to try this! PS: photos are gorgeous (pinning)!

    • Martha wrote:

      Thank you so much Connie!

  • MaryAnn wrote:

    Do you think pancetta would work instead of prosciutto?

    • Martha wrote:

      Hi MaryAnn – We’ve never tried it with pancetta – you want paper-thin, long slices to wrap around the asparagus multiple times in this recipe – so prosciutto really is better suited for this recipe. Typically pancetta is sliced in round circles – but if you can get it sliced super thin and lengthwise, it might work. If you try it, please let us know how it comes out!

      • MaryAnn wrote:

        Hiya again, I made your recipe as written with the prosciutto and it was fabulous! Will definitely be making this again! 🙂 If I make it with the pancetta, I will check back with a report. Thanks!

        • Martha wrote:

          Thanks for letting us know MaryAnn! Have a great evening!

  • Ginny McMeans wrote:

    These wound make a meal seem elegant. Thanks!

    • Martha wrote:

      Thanks Ginny!

  • foodwanderings wrote:

    Great in season ingredient. I just used asparagus in a frittata the other night.

    • Martha wrote:

      That sounds delicious!

  • christine wrote:

    I love the flavor that the prosciutto lends to asparagus. Great recipe.

    • Martha wrote:

      Me too Christine! Thanks for stopping by!

  • The Food Hunter wrote:

    It’s not even 8am here but I want this right now!!

    • Martha wrote:

      Thanks Theresa!

  • Paula – bell’alimento wrote:

    I could nosh on those all day long!

    • Martha wrote:

      Thanks Paula!

  • Kathy wrote:

    This sounds fabulous! I’ve had asparagus wrapped in prosciutto and there wasn’t anything special about it. But your recipe does take it up a notch! Love it!

    • Martha wrote:

      Thanks Kathy!

  • I’m Italian so prosciutto and I are best friends LOL! Parmesan is always one of my fave’s in most recipes! Love wrapping asparagus like this, makes my kiddies eat it for sure!

    • Martha wrote:

      Thanks Brenda! Prosciutto is one of my all-time favorites too!

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