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 cook them on their own with just a drizzle of olive oil and salt and pepper.
- This dish works the 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
Chicken, Avocado & Asparagus Salad with Creamy Lemon Cashew Dressing
I hope you enjoyed this recipe, let me know how you get on in the comments below – I love hearing from you!
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Hope
Serves 8
Hope Pearce
Delicious baked prosciutto wrapped asparagus drizzled with balsamic vinegar and sliced almonds. This makes a delicious, easy side dish.
5 minPrep Time
15 minCook Time
20 minTotal Time
Save RecipeIngredients
- 16 asparagus spears
- 8 prosciutto slices
- 1-2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon 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 the 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.
Calories
Fat
Carbs
Protein
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