Chef Tom fires up the grill for an easy veggie side dish. Prosciutto Wrapped Asparagus is a quick and easy way to grill up a flavor packed side!
WHAT YOU'LL LOVE
- Whisking the olive oil, Dijon, garlic, and lemon juice into a quick vinaigrette before tossing the asparagus gives it more complexity than oil and seasoning alone would provide
- Wrapping the prosciutto around portioned bundles rather than individual spears means each bite gets a mix of several stalks, held together by one slice of prosciutto
- Cooking the bundles until the prosciutto starts to brown uses that visual cue as the doneness signal, rather than relying on a fixed time that could vary with asparagus thickness
- Serving with fresh lemon wedges at the end adds a final layer of acidity that cuts through the richness of the prosciutto, rather than relying on the marinade's lemon juice alone
Prosciutto Wrapped Asparagus
Tom Jackson
Rated 3.7 stars by 3 users
Category
Side Dish
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Calories
125
Enjoy a flavor-packed side dish with Chef Tom's recipe for Prosciutto Wrapped Asparagus! This quick and easy grill-ready veggie is sure to delight the taste buds and all with minimal effort!
Ingredients
- 1 lb asparagus, woody ends trimmed
-
1/4 cup Extra Virgin Olive Oil
-
1 tbsp Kozlik’s Dijon Classique
- 1 clove garlic, microplaned
- 1/2 tsp lemon juice
-
Cattleman’s Grill Tuscan Steak Seasoning
- 6 slices prosciutto
- Lemon wedges, for serving
Directions
- Preheat your Yoder Smokers YS640 Pellet Grill to 425ºF, set up for indirect grilling.
- Place the trimmed asparagus in a shallow container. Add the Smoke on Wheels BBQ Marinade and toss to coat. Season the asparagus with the Cattleman’s Grill Tuscan Steakhouse Seasoning. Divide the asparagus into 6 equal portions.
- Lay out one slice of prosciutto. Place one of the portions on top of one end of the slice of prosciutto. Roll the prosciutto around the asparagus, to form little bundles. Place the prosciutto wrapped asparagus bundles on a parchment lined sheet pan.
Transfer the pan to the grill. Cook until the asparagus is tender and the prosciutto starts to brown, about 20 minutes (depending on how thick the asparagus is). Remove from the grill. Serve with a wedge of lemon.
Recipe Note
Recipe FAQ
Why whisk the olive oil, Dijon, garlic, and lemon juice together before tossing the asparagus?
Combining them into a quick vinaigrette coats the asparagus with more complexity than oil and dry seasoning alone would provide, building flavor into the vegetable itself before it's wrapped.
Why wrap the prosciutto around portioned bundles of asparagus instead of individual spears?
Bundling several stalks together under one slice means each portion holds multiple spears at once, rather than wrapping and cooking each spear separately.
How do I know when the asparagus bundles are actually done?
Look for the prosciutto to start browning and the asparagus to be tender — that visual cue matters more than the 20-minute estimate alone, since thicker asparagus will need more time.
Why serve with fresh lemon wedges at the end instead of relying on the lemon juice already in the marinade?
A fresh squeeze at serving time adds a brighter, more immediate acidity that cuts through the richness of the prosciutto, rather than depending on the small amount of lemon juice already cooked into the vinaigrette.
How indoor-friendly is this recipe?
5 out of 5 — a regular oven at 425°F can roast these bundles exactly the way the grill does; nothing about the technique requires smoke or open flame.
Recipe Highlights
Dijon-garlic vinaigrette: Builds flavor into the asparagus before wrapping.
Bundled portions: Wraps multiple spears together under one slice of prosciutto.
Browning-based doneness: Uses a visual cue rather than a fixed cook time.
Fresh lemon finish: Adds bright acidity at the moment of serving.
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Nutrition
Nutrition
- Nutrition Serving Size
- 3.43 oz
- per serving
- Calories
- 125
- Carbs
- 4 grams
- Protein
- 7 grams
- Fat
- 11 grams
- Sodium
- 367 milligrams
