Prosciutto Wrapped Asparagus

While at my friends Valentine party back in February (where the theme was pink and I made the Pink Himalayan Sea Salted Caramel Chocolate Tart) I noticed her cookbook collection. No matter where I go, I can never help myself but pick them up and thumb through one or two. This one was signed to her from Chef Michael Smith and so was the other one I picked up. Wowy! Lucky lady!

Prosciutto Wrapped Asparagus

While thumbing through the pages of wonderful photos and recipes, this one called my name. Well, more of my husbands name. He is a prosciutto lover! Every time we head to the Italian market he always asks for 200 grams and not to wrap it tightly as it’s his treat for the car ride home…

Prosciutto Wrapped Asparagus

Anyways, while on our Whole 30 adventure this month, I thought this would be the perfect side to our Mediterranean Chicken. Also from Michael Smith’s Back to Basics cookbook. It was the simplest side I think ever made! Seriously, two ingredients, plus a little olive oil and pepper and 10 minutes later you have pure deliciousness!

Prosciutto Wrapped Asparagus

I love how the spears got a little crispy! and the saltiness of the prosciutto was just the right amount! No need to add more!

Prosciutto Wrapped Asparagus


Prosciutto Wrapped Asparagus

Prep time: 2 minutes     Cook time: 10 minutes     Cool time: 5 minutes


6 to 8 slices of thinly sliced prosciutto

2 bunches of asparagus, trimmed

2 tbsp extra virgin olive oil

ground pepper to taste


Preheat your oven to 500 degrees F.

Lay a slice of prosciutto on your work surface, such as a cutting board. Gather up 5 or 6 larger asparagus, or 10 thinner ones. Place them in the middle of the prosciutto and roll them tightly.

Arrange with the seam side down on a baking sheet. Repeat with remaining ingredients.

Brush the extra virgin olive oil all over the bundles and sprinkle with pepper. Do not add salt, as the prosciutto will be salty enough.

Bake until the prosciutto crisps a bit and the asparagus brightens and tenderizes, about 10 minutes.


{Recipes form Chef Michael Smith’s Back to Basics}

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