📝 About This Recipe
This elegant appetizer combines the salty, melt-in-your-mouth richness of Italian prosciutto with the tender-crisp freshness of seasonal asparagus. Perfectly suited for sugar-free lifestyles, it offers a sophisticated balance of savory and bright citrus notes without any hidden sweeteners. Whether served at a garden party or as a quick gourmet snack, these spears are a testament to the beauty of high-quality, simple ingredients.
🥗 Ingredients
Main Ingredients
- 1 pound Fresh Asparagus (medium thickness, woody ends trimmed)
- 8-10 slices Prosciutto di Parma (very thinly sliced and halved lengthwise)
Lemon-Garlic Infusion
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika (for a hint of earthiness)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/4 teaspoon Sea Salt (use sparingly as prosciutto is salty)
Garnish and Finishing
- 1 Lemon (zested and juiced)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
- 1 teaspoon Fresh Thyme Leaves (stripped from stem)
- 2 tablespoons Parmesan Cheese (shaved, optional for serving)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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2
Prepare the asparagus by snapping off the tough, woody bottom ends. You can find the natural breaking point by gently bending a spear near the bottom.
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3
Rinse the asparagus under cold water and pat them completely dry with a clean kitchen towel. Moisture is the enemy of crispiness!
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4
In a small bowl, whisk together the extra virgin olive oil, garlic powder, smoked paprika, black pepper, sea salt, and fresh thyme leaves.
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5
Place the asparagus spears in a large mixing bowl or a shallow dish and drizzle with the seasoned oil mixture. Toss thoroughly to ensure every spear is evenly coated.
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6
Take one slice of prosciutto and cut it in half lengthwise to create two long, thin strips.
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7
Starting just below the asparagus tip, wrap a strip of prosciutto tightly around a single spear (or a bundle of 2-3 if they are very thin) in a spiral fashion, working your way down to the base.
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8
Place the wrapped spears on the prepared baking sheet in a single layer, ensuring they are not touching for maximum airflow.
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9
Slide the baking sheet into the center of the oven and roast for 10 minutes.
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10
Carefully flip each spear using tongs to ensure the prosciutto crisps up evenly on all sides.
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11
Roast for another 3-5 minutes, or until the prosciutto is golden-brown and crispy, and the asparagus is tender when pierced with a fork.
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12
Optional: For extra-crispy results, turn the broiler on high for the last 60 seconds of cooking, watching closely to prevent burning.
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13
Remove from the oven and immediately sprinkle with fresh lemon zest and a squeeze of lemon juice while still hot.
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14
Transfer to a serving platter and garnish with chopped parsley, red pepper flakes, and shaved Parmesan if desired. Serve immediately.
💡 Chef's Tips
Choose medium-thickness asparagus spears; very thin ones will overcook before the prosciutto gets crispy, and very thick ones may stay fibrous. Always pat the asparagus dry after washing to ensure the oil sticks and the spears roast rather than steam. If your prosciutto is sticking together, place it in the freezer for 5 minutes before handling to make it easier to peel apart. Avoid over-salting the raw asparagus, as the prosciutto releases a significant amount of salt as its moisture evaporates in the oven. For a flavor variation, try adding a pinch of lemon pepper or rubbing the asparagus with a halved garlic clove before wrapping.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a dry Sparkling Water with lime. Serve alongside a bowl of homemade garlic aioli or a lemon-tahini dip for dipping. These make an excellent side dish for a grilled ribeye steak or herb-roasted chicken. Incorporate them into a sugar-free brunch spread next to soft-scrambled eggs. Add them to a keto-friendly charcuterie board with olives, Marcona almonds, and aged cheeses.