Prosciutto-Wrapped Asparagus

Blanched asparagus bundled in thin prosciutto, dotted with butter, showered in Parmesan, and broiled until the cheese goes golden and crispy. This is one of those appetizers that looks like you spent an hour but takes about 15 minutes start to finish.

The trick is blanching the asparagus just until tender-crisp, not soft. You want the spears to still have a slight snap when you bite through. Overcooked asparagus turns limp and watery inside the prosciutto wrapper, and the whole thing falls apart on the plate.

A squeeze of fresh lemon right before serving pulls everything together. The acidity cuts through the salty prosciutto and rich Parmesan, keeping each bite bright.

Pro Tips

• Use thin-sliced prosciutto, not thick-cut. Thin slices crisp up at the edges under the broiler while thick-cut stays chewy.
• Wrap the prosciutto around the center of each bundle snugly. Loose wraps unravel during broiling.
• Watch the broiler closely. Parmesan goes from golden to scorched in under a minute. Stay by the oven.
• Pat the blanched asparagus very dry before wrapping. Any residual water steams the prosciutto and prevents it from crisping.

Variations

• Goat cheese filling: Spread a thin layer of goat cheese on the prosciutto before wrapping for a tangy, creamy surprise inside.
• Pancetta swap: Use thinly sliced pancetta instead of prosciutto for a slightly smoky, peppered flavor.