Baked Prosciutto-Wrapped Asparagus Spears

19 Apr
Baked Prosciutto-Wrapped Asparagus Spears

Baked Prosciutto-Wrapped Asparagus Spears

A quick disclaimer: These are not easy and do NOT take 10 minutes to make. So there, I said it. This is one of those appetizers that I see all the time on Pinterest being touted as “so easy!” and “takes just 10 minutes!” and other catchy LIES. 😉

Kidding aside, these do present well and were a big hit at our company potluck. There is really not much of a recipe, it is more of a “method” to get these puppies to turn out just right. I think one of the issues I had was I followed some advice to ask the deli to slice the prosciutto “as paper thin as they can.” In theory that’s good since prosciutto is very expensive, but the downside is that it makes it very difficult to work with.

But at the end of the day (a long one at that!) these did turn out beautiful and so very tasty. If you have patience, you will be rewarded. Start to end, this took me over an hour to make.

Trimmed Asparagus

Trimmed Asparagus

Baked Prosciutto-Wrapped Asparagus Spears

1 1/2 pounds thick asparagus spears (about 30 or so)
1/2 brick Neufchâtel cream cheese
1/4 pound thinly sliced prosciutto
Ground black pepper
Lemon wedge and zest

Line a large baking sheet with parchment paper or foil and spray with olive oil. Wash the asparagus and lop off the woody ends.

Next, lay out slices of prosciutto on a cutting board, then spread a thin layer of cream cheese over them. This is one thing I messed up from the get-go, as I cut my first batch into thin strips then tried to spread the cream cheese over. Do NOT do it that way.

Cream Cheese and Prosciutto

What a disaster! Don’t do it this way.

Spread the cream cheese THEN cut it into strips. One by one, wrap the strips of prosciutto around each asparagus spear and place onto the baking sheet. This process takes a while.

Asparagus Ready to Bake

Asparagus Ready to Bake

Grind black pepper over the spears, then spritz the naked ends with olive oil. Place in a preheated 400-degree oven and bake for 15 minutes. At that point, bump the oven to broil and broil for about 5 more minutes.

Remove from oven, and place in a serving dish using tongs. Squeeze the lemon wedge over the dish, then zest the lemon peel over it. At this point you can serve immediately or put in the refrigerator. When ready to serve, warm the dish in the oven at 350 for about 10 minutes.

Baked Prosciutto-Wrapped Asparagus Spears

Baked Prosciutto-Wrapped Asparagus Spears

Download and Print this Recipe

Download and Print this Yummy Recipe!



9 Responses to “Baked Prosciutto-Wrapped Asparagus Spears”

  1. tinywhitecottage April 19, 2014 at 10:54 am #

    They look fantastic and I really hope you didn’t get the idea from my post and be disappointed about the difficulties in preparing them. But then I didn’t try to spread the Neufchatel cheese on the proscuitto. Was that the difficulty? I’m curious. 🙂 Glad you were happy with the end result.


    • anotherfoodieblogger April 19, 2014 at 11:21 am #

      Oh no it wasn’t your post at all. Yes the difficulty was spreading the cream cheese over paper-thin prosciutto. Not an easy task! Thank you for your comment! 🙂 (By the way yours looks delicious!)


  2. The Underground Writer April 19, 2014 at 5:31 pm #

    Looks absolutely amazing! I am so disappointed I’m not eating one right now.


  3. Conor Bofin April 21, 2014 at 12:37 pm #

    Lovely end result. The bad news is that most of the really great stuff takes a lot of cooking or prep or angst, or all three.


  4. Amy May 15, 2017 at 7:49 pm #

    Will be making this recipe again! I didn’t mind having to put time into the assembly as the asparagus looked nice and tasted great! Personally my husband and I didn’t think the lemon was necessary but that’s just our opinion. I used a frosting “spatula” and it worked well for spreading the cream cheese. Thank you so much!

    Liked by 1 person

    • anotherfoodieblogger May 16, 2017 at 8:25 am #

      Thank you so much Amy, they are certainly tasty in the end! Thank you for stopping by to let me know. 🙂


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