Asparagus and Prosciutto Rolls

Recipe adapted by: Jenna Kanuck from The Essential Finger Food Cookbook


  • 12 slices prosciutto
  • 24 asparagus spears
  • 3 oz of butter, melted
  • 2 oz of parmesan, grated


  1. Preheat oven to 350 F.
  2. Cut each slice of prosciutto in half.
  3. Cut off the base of each asparagus spear so that it is about 3 1/2 inches long.
  4. Bring a pan of lightly salted water to a boil.
  5. Add asparagus and cook for 1 minute.
  6. Drain the asparagus and pat it dry.
  7. Brush with the melted butter and roll in grated parmesan.
  8. Wrap each asparagus spear in half a slice of prosciutto.
  9. Place in a single layer on a cookie sheet.
  10. Sprinkle with remaining parmesan.
  11. Bake for 7 minutes.
  12. Serve immediately.



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