📝 About This Recipe
This elegant Italian-inspired appetizer marries the earthy, tender snap of fresh spring asparagus with the salty, buttery richness of dry-cured prosciutto di Parma. As the bundles roast, the prosciutto transforms into a shatteringly crisp shell that seasons the vegetables from the outside in. It is a quintessential keto-friendly dish that delivers maximum flavor with minimal carbohydrates, making it a sophisticated addition to any cocktail hour or brunch spread.
🥗 Ingredients
The Bundles
- 1 pound Fresh Asparagus (medium-thick spears, woody ends trimmed)
- 8-10 slices Prosciutto di Parma (thinly sliced, halved lengthwise)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Garlic Powder
The Gremolata & Garnish
- 1 Lemon (zested)
- 2 tablespoons Fresh Parsley (finely chopped)
- 3 tablespoons Parmesan Cheese (freshly grated or shaved)
- 1 pinch Red Pepper Flakes (optional for heat)
- 1 teaspoon Balsamic Glaze (optional, use sugar-free for strict keto)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking.
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2
Prepare the asparagus by washing the spears under cold water and patting them completely dry with a kitchen towel; moisture is the enemy of crispiness.
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3
Trim the woody, fibrous bottoms off the asparagus (usually about 1-2 inches) by either snapping them where they naturally break or slicing them with a sharp chef's knife.
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4
Place the trimmed asparagus in a large mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil and toss to coat every spear evenly.
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5
Season the spears with garlic powder and freshly cracked black pepper. Note: Do not add salt yet, as the prosciutto is naturally very salty.
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6
Take a slice of prosciutto and cut it in half lengthwise to create two long, thin strips. This ensures the ham crisps up without becoming chewy.
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7
Gather 3 to 4 asparagus spears into a bundle. Starting just below the tips, wrap one strip of prosciutto tightly around the middle of the bundle in a spiral fashion toward the base.
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8
Place the bundle on the prepared baking sheet, seam-side down, to ensure the prosciutto stays secure during the roasting process.
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9
Repeat the wrapping process until all spears are used, ensuring there is space between each bundle on the tray for air circulation.
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10
Slide the baking sheet into the center rack of the oven and roast for 12-15 minutes. At the 10-minute mark, check for doneness; the prosciutto should be darkened and crisp.
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11
While roasting, prepare the gremolata by mixing the lemon zest, chopped parsley, and a pinch of red pepper flakes in a small bowl.
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12
Remove the asparagus from the oven when the tips are slightly charred and the ham is golden brown. Let them rest for 2 minutes on the pan.
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13
Transfer the bundles to a serving platter. Sprinkle immediately with the fresh gremolata and the grated Parmesan cheese while the heat can still bloom the aromatics.
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14
Finish with a very light drizzle of high-quality olive oil or a few drops of lemon juice for a bright, acidic finish.
💡 Chef's Tips
Choose medium-thickness asparagus; very thin spears will overcook and turn mushy before the prosciutto gets crispy. Always place the bundles seam-side down on the pan to prevent the prosciutto from uncurling as it shrinks during cooking. If you prefer individual spears, use a third of a prosciutto slice per spear instead of bundling them. Ensure the asparagus is bone-dry before oiling; any water will steam the vegetable rather than roasting it, resulting in a limp texture. For an extra layer of flavor, try rubbing the asparagus with a halved clove of raw garlic before wrapping.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a dry Prosecco to cut through the richness of the pork. Serve alongside a soft-poached egg for a decadent low-carb breakfast or brunch. Use as a side dish for a grilled ribeye steak or roasted lemon herb chicken. Arrange on a charcuterie board with olives, Marcona almonds, and sharp Pecorino cheese. Drizzle with a touch of truffle oil just before serving for an earthy, luxurious aroma.