Ina Garten Prosciutto Wrapped Asparagus

Ina Garten Prosciutto Wrapped Asparagus is made with asparagus, Italian prosciutto, olive oil, white truffle butter, Gruyère cheese, kosher salt, fleur de sel, and freshly ground black pepper. This easy Prosciutto Wrapped Asparagus recipe creates a delicious side dish that takes about 30 minutes to prepare and can serve up to 6 people.

This Recipe From Make It Ahead Cookbook by Ina Garten.

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? Why You’ll Love This Prosciutto Wrapped Asparagus Recipe:

Tasty Mix of Flavors: The asparagus, prosciutto, and cheese taste amazing together, making every bite delicious.
Looks Great: This dish looks beautiful with its green asparagus and golden cheese, perfect for special meals or parties.
Simple to Cook: Even though it looks fancy, this recipe is easy to follow and doesn’t need special skills.
Healthy Option: Asparagus is full of vitamins and minerals, and prosciutto adds protein, making this dish healthy and balanced.
Fits Many Meals: You can serve this as a side dish with many main courses, like roasted meat or pasta, making any meal feel special.

Ina Garten Prosciutto Wrapped Asparagus Ingredients

Kosher salt (1 tablespoon for boiling water, additional for seasoning)
2 pounds medium-sized asparagus, bottom thirds discarded
6 slices of Italian prosciutto
Good olive oil (3 tablespoons total, divided)
2 tablespoons white truffle butter
Fleur de sel (¾ teaspoon)
Freshly ground black pepper (½ teaspoon)
2 ounces grated Gruyère cheese

How To Make Ina Garten Prosciutto Wrapped Asparagus

Preheat the oven: Preheat the oven to 400 degrees.
Boil water and cook asparagus: Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus is thick, peel it halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
Assemble bundles: Gather 6 to 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles.
Prepare baking dish: Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tablespoons of olive oil.
Arrange and bake: Place the bundles seam-side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the truffle butter and 1½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ teaspoon fleur de sel, ½ teaspoon pepper, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown.
Serve: Serve hot.

Recipe Tips

Pick Fresh Asparagus: Get fresh, medium-sized asparagus for the best taste and texture. Avoid very thick or very thin ones.
Peel Thick Stalks: If your asparagus is thick, peel the lower part. This helps them cook well and stay tender.
Use Ice Water: After boiling, put the asparagus in ice water. This stops them from cooking more and keeps them green and crispy.
Wrap Prosciutto Tight: Wrap the prosciutto tightly around the asparagus. This keeps the bundles together and makes the prosciutto crispy.
Bake Until Cheese Browns: Bake until the cheese melts and turns brown. This gives a great taste and looks nice.

What To Serve With Prosciutto Wrapped Asparagus?

Prosciutto Wrapped Asparagus goes well with roasted chicken, grilled steak, mashed potatoes, or a garden salad. You can also serve it with lemon rice, creamy risotto, roasted veggies, or a crusty baguette for a tasty meal.

How To Store Leftovers Prosciutto Wrapped Asparagus?

Refrigerate: Store the asparagus bundles in an airtight container in the fridge for up to 3 days.
Freeze: Freeze the cooked bundles in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. To reheat, thaw in the fridge overnight before reheating.

How To Reheat Leftovers Prosciutto Wrapped Asparagus?

In The Oven: Preheat the oven to 350 degrees. Place the asparagus bundles on a baking sheet and heat for about 10 minutes, until warm and crispy.
In The Microwave: Place the asparagus bundles on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, until warmed through.
In The Air Fryer: Preheat the air fryer to 350 degrees. Place the bundles in the air fryer basket and heat for about 5 minutes, until crispy and warm.

FAQ’S:

Can I Use Another Type Of Cheese Instead Of Gruyère?

Yes, you can substitute Gruyère with Parmesan or Swiss cheese for a different flavor.

Is It Necessary To Use White Truffle Butter?

While white truffle butter adds a unique flavor, you can use regular butter if you don’t have it. Add a bit of truffle oil if you want the truffle flavor.

Can I Prepare The Asparagus Bundles In Advance?

Yes, you can assemble the bundles a few hours ahead and refrigerate them until ready to bake.

What Can I Use If I Don’t Have Fleur De Sel?

You can use sea salt or any other flaky salt as a substitute for fleur de sel.

Ina Garten Prosciutto Wrapped Asparagus Nutrition Facts

Serving Size: 1 of 3 servings

Calories: 522
Total Fat: 45 g
Saturated Fat: 23 g
Carbohydrates: 8 g
Dietary Fiber: 3 g
Sugar: 3 g
Protein: 23 g
Cholesterol: 455 mg
Sodium: 1106 mg

More Ina Garten Recipes:

Ina Garten Prosciutto Wrapped Asparagus

Author: Rihab Cooking Method:Baking Cuisine:American Courses:Side Dishes Recipe Keys: P Prosciutto Wrapped Asparagus

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:6 servingsCalories:522 kcal Best Season:Suitable throughout the year

Description

Ingredients

Kosher salt (1 tablespoon for boiling water, additional for seasoning)
2 pounds medium-sized asparagus, bottom thirds discarded
6 slices of Italian prosciutto
Good olive oil (3 tablespoons total, divided)
2 tablespoons white truffle butter
Fleur de sel (¾ teaspoon)
Freshly ground black pepper (½ teaspoon)
2 ounces grated Gruyère cheese

Instructions

Preheat the oven: Preheat the oven to 400 degrees.
Boil water and cook asparagus: Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus is thick, peel it halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
Assemble bundles: Gather 6 to 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles.
Prepare baking dish: Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tablespoons of olive oil.
Arrange and bake: Place the bundles seam-side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the truffle butter and 1½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ teaspoon fleur de sel, ½ teaspoon pepper, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown.
Serve: Serve hot.

Notes

Pick Fresh Asparagus: Get fresh, medium-sized asparagus for the best taste and texture. Avoid very thick or very thin ones.
Peel Thick Stalks: If your asparagus is thick, peel the lower part. This helps them cook well and stay tender.
Use Ice Water: After boiling, put the asparagus in ice water. This stops them from cooking more and keeps them green and crispy.
Wrap Prosciutto Tight: Wrap the prosciutto tightly around the asparagus. This keeps the bundles together and makes the prosciutto crispy.
Bake Until Cheese Browns: Bake until the cheese melts and turns brown. This gives a great taste and looks nice.

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