Classic Grilled Prosciutto Wrapped Asparagus

Here is my favorite grilled prosciutto wrapped asparagus recipe, with tender asparagus spears bundled in crispy prosciutto, brushed with a simple honey glaze, and finished with a sprinkle of lemon zest.

This appetizer is perfect for spring gatherings and cookouts. I love making these when asparagus is in season because they look fancy but come together in under 20 minutes. Plus, anything wrapped in prosciutto is guaranteed to disappear fast!

What Kind of Asparagus Should I Use?

For this recipe, medium-thickness asparagus spears work best since they’re easier to wrap with prosciutto and won’t get too floppy on the grill. Super thin asparagus can overcook quickly and become mushy, while really thick stalks might not cook through by the time the prosciutto gets crispy. Look for asparagus with firm stalks and tight, compact tips – avoid any that look dried out or have slimy spots. Before wrapping, make sure to snap or trim off the woody ends at the bottom of each stalk, which are usually the last inch or two and will break naturally when you bend the asparagus.

Options for Substitutions

This recipe is simple but works best with quality ingredients. Here are a few swaps you can make:

• Prosciutto: You can use thinly sliced bacon or pancetta instead of prosciutto. Just keep in mind that bacon will add a smokier, saltier flavor and may need a bit more cooking time to crisp up.
• Asparagus: Fresh asparagus is really the star here and shouldn’t be substituted. Look for firm stalks with tight tips – they’ll hold up better on the grill.
• High heat oil: If you don’t have grapeseed or canola oil, avocado oil or vegetable oil work great too. Just avoid olive oil since it has a lower smoke point and can burn on the grill.
• Honey: The honey drizzle is optional, but if you want to use it and don’t have honey on hand, maple syrup or agave nectar make good alternatives. Mix with a teaspoon of water to thin it out for drizzling.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling asparagus is choosing stalks that are too thin, which cook too quickly and turn limp before the prosciutto gets crispy – look for medium to thick stalks that are about the width of your pinky finger.

Another common error is wrapping the prosciutto too tightly, which prevents it from crisping up properly, so wrap it snugly but not so tight that it steams the asparagus underneath.

To avoid flare-ups from the prosciutto fat, keep a spray bottle of water nearby and don’t walk away from the grill, as the honey glaze can burn quickly if you’re not watching closely.

Finally, resist the urge to add salt since prosciutto is already quite salty – the pepper and optional honey provide all the seasoning you need.

What to Serve With Grilled Prosciutto Wrapped Asparagus?

These prosciutto-wrapped asparagus bundles make a great side dish for just about any protein you’re grilling up. They pair really well with grilled chicken, steak, or salmon since you’ve already got the grill going anyway. I love serving them alongside roasted potatoes or a simple pasta tossed with olive oil and parmesan for a complete meal. If you’re looking for something lighter, they’re also perfect on top of a bed of mixed greens with a lemon vinaigrette, or as part of a bigger appetizer spread with some crusty bread and a cheese board.

Storage Instructions

Store: Keep any leftover grilled prosciutto wrapped asparagus in an airtight container in the fridge for up to 3 days. The prosciutto might soften a bit as it sits, but it still tastes great cold or reheated.

Reheat: To bring back some of that crispy texture, pop the asparagus back on the grill for a few minutes or warm it up in a 400°F oven for about 5-7 minutes. You can also use an air fryer at 375°F for 3-4 minutes if you want to get the prosciutto nice and crispy again.

Serve Cold: Honestly, these are pretty tasty straight from the fridge too! I sometimes chop them up and toss them into a salad or serve them as part of a cold appetizer platter. They make a great addition to a charcuterie board.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-480
• Protein: 32-38 g
• Fat: 26-32 g
• Carbohydrates: 12-16 g

Ingredients

For the asparagus:

• 6 oz thinly sliced prosciutto
• 30 asparagus stalks (woody ends trimmed)
• 1 tablespoon olive oil
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon sea salt
• 1/2 teaspoon fresh lemon zest

For the glaze:

• 2 tablespoons honey
• 1 teaspoon water

Step 1: Prepare the Asparagus and Preheat the Grill

• 30 asparagus stalks

Trim the woody ends from the asparagus stalks by snapping them at their natural breaking point or cutting about 2 inches from the bottom.

Pat the asparagus dry with paper towels to remove any moisture, which helps the prosciutto adhere better and allows for better browning on the grill.

While preparing the asparagus, preheat your grill to 375°-400°F so it reaches the proper temperature by the time you’re ready to cook.

Step 2: Wrap Asparagus with Prosciutto

• 6 oz thinly sliced prosciutto
• 30 asparagus stalks

Lay out the prosciutto slices and cut them into strips approximately 3-4 inches long.

Take each asparagus stalk and wrap a prosciutto strip around it in a spiral or diagonal pattern, starting near the tip and wrapping toward the base.

The prosciutto will add flavor and help keep the asparagus moist during grilling.

I like to wrap 2-3 pieces of prosciutto per stalk for extra richness, but you can adjust based on your preference and prosciutto thickness.

Step 3: Season and Prepare the Honey Glaze

• 2 tablespoons honey
• 1 teaspoon water
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon sea salt
• 1/2 teaspoon fresh lemon zest

In a small bowl, whisk together the honey and water until smooth and slightly thinned—this makes it easier to brush onto the asparagus during cooking.

In another small bowl or on a plate, combine the sea salt, freshly cracked black pepper, and lemon zest.

This seasoning mixture will be applied to the asparagus just before grilling, and the lemon zest adds brightness that cuts through the richness of the prosciutto.

Step 4: Oil, Season, and Grill the Asparagus

• 1 tablespoon olive oil
• prosciutto-wrapped asparagus from Step 2
• seasoning mixture from Step 3
• honey glaze from Step 3

Lightly brush the prosciutto-wrapped asparagus with olive oil and then sprinkle evenly with the salt, pepper, and lemon zest mixture from Step 3.

Place the asparagus perpendicular to the grill grates (or use a grill mat to prevent them from falling through) and cook for 6-8 minutes total, turning every 2 minutes to ensure even charring and prevent burning.

During the final minute of cooking, brush the asparagus bundles with the honey-water glaze from Step 3, allowing it to caramelize slightly on the grill.

Step 5: Finish and Serve

Transfer the grilled asparagus to a serving platter and drizzle with any remaining honey glaze.

The prosciutto should be slightly crispy at the edges while the asparagus remains tender inside.

Serve immediately while the asparagus is still warm and the prosciutto is at its crispiest.

Classic Grilled Prosciutto Wrapped Asparagus

Delicious Classic Grilled Prosciutto Wrapped Asparagus recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 7.5 servings

Calories 440 kcal

Ingredients

  

For the asparagus

• 6 oz thinly sliced prosciutto
• 30 asparagus stalks (woody ends trimmed)
• 1 tablespoon olive oil
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon sea salt
• 1/2 teaspoon fresh lemon zest

For the glaze

• 2 tablespoons honey
• 1 teaspoon water

Instructions

 

• Trim the woody ends from the asparagus stalks by snapping them at their natural breaking point or cutting about 2 inches from the bottom. Pat the asparagus dry with paper towels to remove any moisture, which helps the prosciutto adhere better and allows for better browning on the grill. While preparing the asparagus, preheat your grill to 375°-400°F so it reaches the proper temperature by the time you're ready to cook.
• Lay out the prosciutto slices and cut them into strips approximately 3-4 inches long. Take each asparagus stalk and wrap a prosciutto strip around it in a spiral or diagonal pattern, starting near the tip and wrapping toward the base. The prosciutto will add flavor and help keep the asparagus moist during grilling. I like to wrap 2-3 pieces of prosciutto per stalk for extra richness, but you can adjust based on your preference and prosciutto thickness.
• In a small bowl, whisk together the honey and water until smooth and slightly thinned—this makes it easier to brush onto the asparagus during cooking. In another small bowl or on a plate, combine the sea salt, freshly cracked black pepper, and lemon zest. This seasoning mixture will be applied to the asparagus just before grilling, and the lemon zest adds brightness that cuts through the richness of the prosciutto.
• Lightly brush the prosciutto-wrapped asparagus with olive oil and then sprinkle evenly with the salt, pepper, and lemon zest mixture from Step 3. Place the asparagus perpendicular to the grill grates (or use a grill mat to prevent them from falling through) and cook for 6-8 minutes total, turning every 2 minutes to ensure even charring and prevent burning. During the final minute of cooking, brush the asparagus bundles with the honey-water glaze from Step 3, allowing it to caramelize slightly on the grill.
• Transfer the grilled asparagus to a serving platter and drizzle with any remaining honey glaze. The prosciutto should be slightly crispy at the edges while the asparagus remains tender inside. Serve immediately while the asparagus is still warm and the prosciutto is at its crispiest.