Balsamic Prosciutto Wrapped Asparagus with Almonds

Prosciutto-wrapped asparagus makes a delicious side or can be served as a starter. Topped with a dash of balsamic vinegar, olive oil, and sliced almonds this simple dish couldn’t be easier to make and is perfect for entertaining. Paleo, Keto and Whole30 friendly.

We have had asparagus every which way lately – which is fine by me as I love it! Unlike many of you in the northern hemisphere, we are fortunate in New Zealand that we are still able to get fresh asparagus just in time for the festive season.

This classic dish is a great combination of flavours. The fresh asparagus makes a great match with the salty prosciutto. I have drizzled balsamic vinegar and olive oil over the top of the asparagus to give it extra flavour and topped it with sliced almonds.

This makes a lovely side if you are looking for dishes to go on your festive table this year.

How to make Balsamic Prosciutto Wrapped Asparagus……..

1. Preheat the oven to 200c/395f.
2. Rinse the asparagus spears and pat dry. Lay them out on a chopping board and remove the ends, I would recommend cutting off about 1 inch or the woody bit at the end that is white and feels tough.
4. Start from the bottom of the asparagus, leaving a small space at the end and tightly roll the prosciutto up and around the asparagus covering it until you get to the tip.

5. Sprinkle over the sliced almonds, drizzle some balsamic vinegar and olive oil over the top. Finally, top with salt and pepper.

6. Place in the oven and cook for 10-15 minutes. The asparagus should be tender but still firm.
7. Remove from the oven and serve. I like to scoop up any of the sliced almonds that have fallen off and place them over the top of the asparagus, they should be slightly caramelized which gives them extra flavour.

Additional Recipe Tips and Variations

• If you would like the asparagus spears to be more like finger food than a side dish then I would suggest just cooking them on their own with just a drizzle of olive oil and salt and pepper.
• This dish works best if you use thicker asparagus spears, if you are using pencil-thin ones then you might like to use a couple and wrap the prosciutto around them in a bundle.
• This dish also goes well on top of a bed of greens with some poached eggs on top if you are looking to enjoy something different for breakfast or brunch.
• If you are following a strict Whole30 or Paleo diet then look out for good quality balsamic vinegar, look out for additives such as “caramel colour” or sulphites. If looking for a good quality prosciutto check the ingredients for any unwanted additives, you should be able to get some good quality prosciutto from your local butcher.

Other recipes you might like to try:

• Salmon Cucumber Bites with Avocado Pea Smash
• Easy Quinoa Salad
• Chicken, Avocado & Asparagus Salad with Creamy Lemon Cashew Dressing
• Baked Lemon Chicken

I hope you enjoyed this prosciutto-wrapped asparagus recipe, please leave a star rating and let me know how you get on in the comments below – I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest.

If you decide to make this recipe tag me #lovefoodnourish on Instagram – I love seeing your creations!

Hope

Prosciutto Wrapped Asparagus

Hope Pearce

Delicious baked prosciutto-wrapped asparagus drizzled with balsamic vinegar and sliced almonds. This makes a delicious, easy side dish. Paleo, Keto, Whole30 Friendly.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Appetizer, Side Dish, Dinner

Cuisine New Zealand

Servings 8

Calories 64 kcal

Ingredients

  

1x2x3x

• 16 asparagus spears
• 8 prosciutto slices
• 1-2 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• 1 Tbsp sliced almonds
• salt and pepper to taste

Instructions

 

• Preheat the oven to 200c/395f.
• Rinse the asparagus spears and pat dry. Lay them out on a chopping board and remove the woody ends.
• Slice the prosciutto length ways so you have two halves from each piece.
• Leaving a small gap at the bottom of each spear start from the bottom of the asparagus and tightly roll the prosciutto up and around the asparagus covering it until you get to the tip.
• Sprinkle over the sliced almonds, drizzle some balsamic vinegar and olive oil over the top. Finally top with salt and pepper.
• Place in the oven and cook for 10-15 minutes. The asparagus should be tender but still firm.
• Remove from the oven and serve. I like to scoop up any of the sliced almonds that have fallen off and place them over the top of the asparagus, they should be slightly caramelized which gives them extra flavour.

Notes

• Serves approx 8 as a side or appetizer based on each person having 2 spears each. The nutrition calculated for this dish is an estimate only and is based on 8 servings.
• If you would like the asparagus spears to be more like finger food than a side dish then I would suggest just cook them on their own with just a drizzle of olive oil and salt and pepper.
• This dish works best if you use thicker asparagus spears, if you are using pencil-thin ones then you might like to use a couple and wrap the prosciutto around them in a bundle.

Nutrition

Serving: 1gCalories: 64kcalCarbohydrates: 2gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 5mgSodium: 54mgPotassium: 92mgFiber: 1gSugar: 1gVitamin A: 245IUVitamin C: 2mgCalcium: 12mgIron: 1mg

Nutrtition Information

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.

Tried this recipe? Let us know how it was!