Heavenly Prosciutto Wrapped Asparagus Recipe by Ina Garten
Asparagus takes on a luxurious twist with this prosciutto-wrapped delicacy from Ina Garten that turns a simple vegetable into an elegant appetizer.
Thin, crisp slices of salty prosciutto hug tender green asparagus spears with delightful precision.
The recipe promises a sophisticated starter that wows guests at any gathering.
Each bite delivers a perfect balance of crisp and tender textures.
Delicate asparagus meets the rich, savory embrace of prosciutto in a match made in culinary heaven.
The technique is surprisingly simple, yet the result looks and tastes remarkably impressive.
Serve these elegant spears and watch as your guests marvel at your gourmet skills.
Steps to Cook Asparagus Wrapped in Prosciutto
Prosciutto Wrapped Asparagus
Asparagus Preparation Fresh spring spears get ready for their flavor transformation. Select tender green stalks with firm tips and smooth skin. Trim woody ends carefully to ensure delicate texture.
Blanching Process Quick hot water bath awakens asparagus flavors. Immerse spears briefly in boiling water, then shock in ice bath to preserve vibrant color and crisp texture.
Elegant Wrapping Technique Create delicate bundles by gently encasing asparagus with silky prosciutto slices. Each bundle becomes a beautiful marriage of salty meat and tender vegetable.
Baking Magic Arrange wrapped bundles in ceramic dish with loving care. Drizzle with olive oil and sprinkle select seasonings to enhance natural flavors. Warm oven transforms ingredients into golden, bubbling delicacy.
Serving Moment Plate these beautiful bundles immediately after baking. The crispy edges and melted cheese create a stunning appetizer that speaks of sophisticated simplicity. Perfect for elegant gatherings or quiet dinner celebrations.
Helpful Tips for Ina Garten’s Asparagus Starter
Perfectly blanch asparagus by timing the boiling exactly 2 minutes to maintain crisp texture and vibrant green color. Use an ice bath immediately to stop cooking and lock in freshness.
Experiment with different cured meats like pancetta, serrano ham, or bacon for unique flavor profiles and delightful texture variations in your asparagus bundles.
Replace Gruyère with other melting cheeses like fontina, parmesan, or goat cheese to create exciting flavor combinations that complement the salty prosciutto.
Sprinkle fresh chopped herbs like thyme, rosemary, or chives over the bundles before baking to add an aromatic dimension and elevate the overall taste experience.
Prepare the asparagus bundles up to 4 hours in advance and refrigerate, covered. Bake just before serving to ensure maximum freshness and minimal prep time during entertaining.
How to Serve Prosciutto Asparagus à la Garten
Elevate Your Appetizer Experience: Arrange these prosciutto-wrapped asparagus bundles on a sleek white platter for an elegant presentation that will impress guests.
Pair with Perfect Companions: Serve alongside a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to complement the salty prosciutto and earthy asparagus flavors.
Create a Brunch Showstopper: Include these bundles as part of a sophisticated breakfast or brunch spread, nestled next to quiche, fresh fruit, and crusty bread for a complete meal.
Garnish for Extra Flair: Sprinkle some fresh chopped chives or parsley on top just before serving to add a pop of color and fresh herb brightness to the dish.
Store Like a Pro: Ina’s Asparagus Dish
Prep Ahead Strategy: Blanch asparagus and wrap with prosciutto up to 6 hours before baking, storing bundles covered in the refrigerator until ready to cook.
Quick Refrigeration: Store leftover bundles in an airtight container for 2-3 days, reheating gently in the oven at 350 degrees to maintain crispy prosciutto texture.
Freeze with Caution: Not recommended for freezing, as asparagus becomes watery and prosciutto loses its delicate texture when thawed.
Smart Portioning: Make individual bundles for easy serving and controlled portion sizes, perfect for dinner parties or quick elegant appetizers.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 196 kcal
Servings: 6
Ingredients to Make Ina Garten’s Prosciutto Asparagus
For Main Ingredients:
Asparagus: Vibrant green veggie that brings a crisp, earthy flavor and provides a elegant base for the dish. Choose firm, bright green spears with tight, compact tips for the best texture and taste.
Prosciutto: Delicate, paper-thin Italian cured ham that adds a luxurious, salty punch and creates a beautiful wrap for the asparagus. Select high-quality, thinly sliced prosciutto for the best melt-in-your-mouth experience.
For Seasoning and Flavor Enhancers:
Fleur de Sel, Black Pepper: Refined sea salt and freshly ground pepper that elevate the natural flavors and add a sophisticated touch. Choose coarse fleur de sel for its delicate crunch and freshly ground black pepper for maximum aroma.
Truffle Butter, Olive Oil: Rich, aromatic truffle butter and smooth olive oil that infuse the dish with depth and richness. Look for high-quality extra virgin olive oil and authentic truffle butter for maximum flavor impact.
For Cheese Topping:
Gruyère: Nutty, melty Swiss cheese that creates a golden, crispy top and adds a luxurious creamy element. Select a good-quality aged Gruyère for the most complex and satisfying cheese experience.
Tools for Ina’s Prosciutto-Wrapped Asparagus
Large pot: Essential for boiling asparagus and creating a perfect blanching environment.
Ice water bowl: Crucial for stopping the cooking process and maintaining vibrant green color.
Vegetable peeler: Needed to trim thick asparagus stalks for even cooking.
Rectangular baking dish: Perfect for arranging and baking asparagus bundles.
Small saucepan: Helps melt truffle butter and olive oil evenly.
Pastry brush: Great for coating the baking dish with olive oil.
Tongs or slotted spoon: Useful for transferring asparagus between boiling water and ice bath.
Cutting board: Helpful for wrapping prosciutto around asparagus bundles.
Ina Garten’s prosciutto wrapped asparagus recipe delivers an elegant appetizer perfect for sophisticated gatherings. Crisp asparagus spears enveloped in salty prosciutto create a simple yet impressive starter you’ll want to serve at your next event.
Ingredients
Scale
2 lb/907 g medium-sized asparagus, bottom thirds discarded
6 slices Italian prosciutto
2 oz/57 g grated Gruyère cheese
3 tbsps/45 ml good olive oil (divided)
1 tbsp/15 g kosher salt (for boiling water, additional for seasoning)
2 tbsps/30 g white truffle butter
0.75 tsp/3.75 ml fleur de sel
0.5 tsp/2.5 ml freshly ground black pepper
Instructions
Blanching: Fill a large pot with salted water and bring to a vigorous boil. For thicker asparagus stalks, use a vegetable peeler to remove the tough outer layer from the bottom half of each spear.
Cooling: Plunge the asparagus into boiling water for 2 minutes, maintaining its vibrant green color. Immediately transfer to an ice water bath to halt cooking, then drain and thoroughly pat dry.
Bundling: Gather 6 to 8 asparagus spears with aligned tips and securely wrap each bundle with a prosciutto slice around the middle.
Preparation: Preheat the oven to 400°F (204°C). Brush a rectangular baking dish with olive oil and arrange the asparagus bundles seam-side down.
Seasoning: Warm truffle butter and additional olive oil until melted. Drizzle the mixture over the bundles, then generously sprinkle with fleur de sel, freshly ground black pepper, and grated Gruyère cheese.
Baking: Roast in the preheated oven for 12 to 15 minutes until the butter sizzles and the cheese turns golden-brown and melts.
Serving: Remove from the oven and serve immediately while hot, savoring the aromatic and elegant presentation.
Notes
Blanching Technique: Precisely cook asparagus for 2 minutes to maintain vibrant green color and crisp texture, then immediately shock in ice water to stop cooking process.
Asparagus Prep: Trim thick stalks using a vegetable peeler to remove tough outer layer, ensuring even cooking and tender texture throughout.
Prosciutto Wrapping: Create tight bundles of 6-8 asparagus spears, aligning tips and wrapping securely with prosciutto slice to achieve elegant presentation and consistent cooking.
Flavor Enhancement: Drizzle truffle butter and olive oil mixture before baking, then top with fleur de sel, black pepper, and Gruyère cheese to elevate the dish’s richness and depth of flavor.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.