Roasted Asparagus With or Without Prosciutto

This recipe was created for my 2007 Holiday Party and was part of an Italian-inspired menu. You can read about that event and see the other recipes I served HERE.

3–4 lbs fresh asparagus

Overview

This simple roasted asparagus is elegant, versatile, and easy to prepare for a holiday gathering or a weeknight side. Part of an Italian-inspired spread, it works equally well served plain or wrapped in thin slices of prosciutto for added richness. The method keeps the asparagus tender while allowing the prosciutto to crisp slightly, creating a nice contrast in texture.

Ingredients

• 3–4 pounds fresh asparagus, trimmed (see trimming note below)
• 3 packages of thinly sliced prosciutto (optional — use enough to wrap roughly half of the asparagus stalks)
• Olive oil for drizzling
• Salt and freshly ground black pepper, to taste

Selecting and Preparing Asparagus

Choose firm, brightly colored stalks with closed tips. Thicker asparagus holds up well to roasting and prosciutto wrapping, while thinner stalks will cook faster. To trim, hold each stalk near the bottom and bend until it snaps naturally — the stalk will break where the tough woody part ends. You can also line up the bunch and cut the ends off with a knife if you prefer a uniform presentation.

Assembly and Roasting

1. Preheat the oven to 350°F (175°C).
2. Place the trimmed asparagus on a baking sheet in a single layer. If you like, line the sheet with parchment paper for easier cleanup.
3. Drizzle the asparagus lightly with olive oil and season with salt and freshly ground black pepper. Be conservative with the salt if you plan to use prosciutto, since it is already salty.
4. Carefully wrap roughly half of the asparagus spears with prosciutto slices. Use whole slices or tear them in half, depending on the length of your stalks. Wrap loosely so the prosciutto crisps in places rather than becoming soggy.
5. Bake in the preheated oven for 12–15 minutes, or until the asparagus is tender when pierced with a fork and the prosciutto is lightly crisped.
6. If you prefer a crisper finish on the prosciutto, place the pan under the broiler for 1–2 minutes at the end of cooking — watch carefully so it does not burn.

Serving Suggestions

Serve the asparagus warm as an appetizer, part of an antipasto platter, or as a side dish to roasted meats, fish, or pasta. For a bright finish, squeeze a little fresh lemon juice over the asparagus just before serving or finish with grated Parmesan or a sprinkle of lemon zest. If serving at a buffet, arrange plain and prosciutto-wrapped spears side by side for variety.

Variations and Tips

• Vegetarian option: omit the prosciutto and add a drizzle of aged balsamic vinegar or a scattering of toasted breadcrumbs and Parmesan.
• Herb flavors: toss asparagus with chopped fresh parsley, thyme, or basil after roasting.
• Make-ahead: trim and oil the asparagus, wrap with prosciutto, and cover in the refrigerator for up to a day before roasting. Bake just before serving.
• Pan and broil alternatives: if you’re short on oven space, roast in a single layer on a large rimmed sheet pan, or finish under the broiler for extra color.

Storage and Reheating

Leftover roasted asparagus keeps well in an airtight container in the refrigerator for 2–3 days. Reheat in a 350°F oven for 8–10 minutes or in a skillet over medium heat until warmed through. Avoid reheating in the microwave if you want to preserve texture — it can make the prosciutto limp.