Flavorful Smoked Prosciutto Wrapped Asparagus

Looking for an easy yet impressive appetizer that won’t keep you stuck in the kitchen all day? We’ve all been there – trying to balance hosting duties while making sure the food turns out just right. Between greeting guests and keeping conversations flowing, the last thing you need is a complicated recipe that demands constant attention.

That’s why these smoked prosciutto wrapped asparagus spears have become my go-to party starter. They need just a handful of ingredients, come together in minutes, and always get people asking for the recipe. Plus, they work equally well for casual backyard get-togethers or fancier dinner parties.

What Kind of Asparagus Should I Use?

For this wrapped asparagus recipe, you’ll want to look for medium-thickness spears – about as wide as a pencil. The super-thin ones can get too crispy and might burn before the prosciutto is done, while really thick stalks take longer to cook and might leave you with undercooked prosciutto. When shopping, pick bright green stalks with compact, firm tips and avoid any that look woody or have started to flower. Fresh asparagus will have stems that are firm and snap cleanly when bent – if they’re rubbery, that means they’re past their prime. Remember to trim the woody ends before cooking, usually about an inch or two from the bottom of each spear.

Options for Substitutions

This recipe can be adapted with several substitutions if needed:

• Prosciutto: While prosciutto gives the best results, you can use thinly sliced bacon (partially cooked) or ham as alternatives. Just note that bacon will need to be pre-cooked until slightly done but still pliable.
• Spinach Artichoke Quiche: If you can’t find this specific quiche, try any pre-made quiche variety, or make a simple egg mixture with 4 beaten eggs, ½ cup cream, and some chopped spinach and artichokes.
• Smoked paprika: Regular paprika works fine, though you’ll miss some of that smoky flavor. You could add a tiny pinch of chipotle powder to regular paprika for a similar effect.
• Parmesan cheese: Feel free to use Pecorino Romano, Grana Padano, or even Asiago cheese instead. Each will bring its own nice salty kick to the dish.
• Asparagus: This is the star ingredient and shouldn’t be substituted, but you can use thick or thin spears – just adjust cooking time accordingly. Thick spears might need an extra 2-3 minutes.

Watch Out for These Mistakes While Grilling

The biggest challenge when making prosciutto-wrapped asparagus is overcooking, which can turn your elegant appetizer into a limp, stringy disappointment – aim for tender-crisp asparagus that still has a slight snap when bitten. A common error is not trimming the woody ends of the asparagus properly; snap each spear where it naturally breaks rather than cutting arbitrarily. When wrapping the prosciutto, avoid pulling it too tight as it will shrink during cooking and could tear or unwrap; instead, spiral it loosely around each spear, allowing room for the meat to contract. For the best smoky flavor, make sure your grill or smoker has preheated properly and maintain a consistent temperature around 375°F – too hot and the prosciutto will burn, too cool and it won’t crisp up nicely.

What to Serve With Prosciutto Wrapped Asparagus?

This fancy-looking appetizer pairs really well with other Italian-inspired dishes, making it perfect for a dinner party spread. I love serving it alongside a creamy risotto or some simple pasta tossed with olive oil and garlic. For a complete meal, try adding a light main course like grilled chicken or fish – the smoky asparagus bundles make an excellent side dish. You can also serve these as part of a brunch spread with scrambled eggs and crusty bread, or add them to a charcuterie board with some fresh mozzarella and cherry tomatoes.

Storage Instructions

Keep Fresh: Your prosciutto-wrapped asparagus is best enjoyed right after cooking, but if you have leftovers, place them in an airtight container in the fridge for up to 2 days. The prosciutto might lose some of its crispiness, but the flavors will still be there!

Make Ahead: Want to prep these ahead? You can wrap the asparagus in prosciutto up to 24 hours before cooking. Just keep them covered in the fridge, and when you’re ready, add the seasonings and cheese right before popping them in the smoker.

Warm Up: To enjoy leftover wrapped asparagus, give them a quick warm-up in the oven at 350°F for about 3-4 minutes. I’d skip the microwave since it can make the prosciutto a bit chewy and the asparagus too soft.

Preparation Time	10-15 minutes
Cooking Time	6-8 minutes
Total Time	16-23 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1000-1200
• Protein: 55-65 g
• Fat: 70-80 g
• Carbohydrates: 50-60 g

Ingredients

• 1 la terra fina spinach artichoke quiche
• 1 pound asparagus spears (trimmed ends)
• 1 tablespoon butter, melted
• Salt
• Fresh ground black pepper
• Smoked paprika
• 17 thin prosciutto slices (halved lengthwise, approximately 7 ounces)
• 1/4 cup grated parmesan cheese

Step 1: Prepare and Cook the Quiche

Begin by preparing the La Terra Fina Spinach Artichoke Quiche according to the package directions.

This will usually involve preheating your oven, placing the quiche on a baking sheet, and baking it for the specified time.

Allow it to cool slightly once baked, so it’s ready to serve with the asparagus.

Step 2: Prepare the Asparagus

Preheat your oven to broil and adjust an oven rack to be about 5 to 6 inches below the heating element.

Arrange the asparagus on a baking sheet in a single layer.

Brush the spears generously with melted butter to coat evenly.

Season with salt, pepper, and smoked paprika, and toss until the asparagus is well-coated with the butter and spices.

Step 3: Wrap the Asparagus with Prosciutto

Starting just below the scaled tip of each asparagus spear, wrap each one with a slice of prosciutto in a downward spiral pattern, ensuring that the seams of the prosciutto slightly overlap for a secure wrap.

Place the wrapped asparagus back on the baking sheet, arranging them so ample space remains between each spear for even cooking.

Step 4: Broil the Asparagus

Place the baking sheet under the broiler.

Broil the asparagus for about 3 minutes, then carefully flip them over.

Continue broiling for another 3 minutes, or until the asparagus is charred in spots and the prosciutto is crisp and browned.

Watch closely to prevent burning.

Step 5: Serve and Enjoy

Remove the asparagus from the oven and let it cool briefly.

Serve the crispy asparagus spears alongside the warm La Terra Fina Spinach Artichoke Quiche for a delightful meal combination.

Enjoy!