Crispy Prosciutto Wrapped Asparagus Bundles Easy Recipe with Lemon Aioli Dip
Crispy prosciutto wrapped asparagus bundles paired with a zingy lemon aioli dip make for a quick, elegant appetizer or side dish that’s both flavorful and easy to prepare.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Italian-inspired
Ingredients
Scale
- 1 pound fresh asparagus spears, trimmed
- 8 to 10 thin slices prosciutto
- 1 tablespoon olive oil
- Pinch of salt
- Pinch of freshly ground black pepper
- Lemon Aioli Dip:
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced or grated
- Pinch of salt
- Pinch of freshly ground black pepper
- Optional: 1 teaspoon Dijon mustard
Instructions
- Rinse 1 pound of fresh asparagus and trim the tough ends (about 1 to 2 inches). Pat dry with a kitchen towel.
- In a mixing bowl, toss the asparagus spears with 1 tablespoon olive oil, a pinch of salt, and freshly ground black pepper until lightly coated.
- Group 3 to 4 asparagus spears together and wrap one slice of prosciutto around the middle, spiraling gently to cover most of the spears without overlapping too thickly. Repeat for all asparagus.
- Line a baking sheet with parchment paper or a silicone mat. Place the bundles seam-side down to prevent unraveling. Optionally brush the prosciutto lightly with olive oil.
- Preheat oven to 425°F (220°C). Roast the bundles for 12–15 minutes, turning halfway through, until prosciutto is crispy and asparagus is tender. Alternatively, cook on a grill pan over medium-high heat for 8–10 minutes, turning carefully.
- While the bundles cook, mix ½ cup mayonnaise, 1 tablespoon fresh lemon juice, 1 minced garlic clove, a pinch of salt, and freshly ground black pepper in a small bowl. Whisk until smooth. Stir in Dijon mustard if using.
- Serve the crispy prosciutto wrapped asparagus bundles immediately with the lemon aioli dip on the side.
Notes
Pat asparagus dry before wrapping to ensure prosciutto crisps well. Avoid overcrowding the pan to prevent steaming. If prosciutto browns too fast, lower oven temperature and extend cooking time. Lemon aioli is best made fresh but can be prepared up to 2 days ahead and stored refrigerated. Reheat leftovers in toaster oven or broiler to restore crispiness; avoid microwaving.
Nutrition
- Serving Size: About 3 bundles per
- Calories: 180
- Fat: 12
- Carbohydrates: 5
- Protein: 10
Keywords: prosciutto, asparagus, appetizer, lemon aioli, easy recipe, crispy, side dish, quick snack