Asparagus and Prosciutto Bundles
Asparagus and prosciutto bundles are a simple dish made with just a few ingredients: asparagus, prosciutto, Fontina cheese, and a little butter. It is the type of recipe that relies more on good ingredients than complicated cooking.
This is a classic combination in Italian cooking. The salty prosciutto, the mild melted cheese, and the roasted asparagus work together really well, and the butter helps everything brown and become slightly crisp in the oven.
About This Recipe
This is less of a strict recipe and more of a simple technique. The asparagus is wrapped in prosciutto with small pieces of Fontina cheese inside, then roasted with a strip of Fontina and small dabs of butter on top until the asparagus is tender and the cheese is melted.
It can be served as a side dish, appetizer, or part of a simple meal. This is especially good to make in the spring when asparagus is in season.
Like many simple Italian dishes, the goal is not to add many ingredients, but to let a few good ingredients work together.
Ingredients
- Asparagus
- Fontina cheese
- Prosciutto
- Butter
Ingredient Notes:
1. Asparagus
Try to use medium thickness asparagus. Very thin asparagus can overcook quickly, and very thick asparagus may need a longer cooking time.
2. Prosciutto
Thinly sliced prosciutto works best so it can wrap easily around the asparagus and crisp slightly in the oven.
3. Fontina Cheese
Fontina melts well and has a mild, slightly nutty flavor that works well with asparagus and prosciutto. Cut the cheese into small pieces so it melts evenly inside the bundles.
The Recipe
Asparagus and Prosciutto Bundles
Ingredients
- 18 asparagus spears, medium thickness
- 6-12 slices prosciutto, thin
- ½ lb Fontina cheese, cut into thin slices
- 2 tsp butter
Instructions
- Begin by preparing the asparagus. Peel the lower stalks and soak in cold water for at least 20 minutes. Rinse, then simmer in boiling water, uncovered, for 10 minutes. Drain and set aside.
- Spread out 1-2 slices of prosciutto. Place 3 asparagus spears inside, then one pile of Fontina and a small bit of butter.
- Roll the bundle and place it into a buttered baking dish.
- Repeat for the other 5 rolls.
- Place the 2 thin slices of Fontina on the top of each bundle and add a small dab of butter.
- Place into a 400° and bake for 20 minutes, or until the cheese has melted and a nice, golden crust has started to form on the top of the bundles.
- Remove and let cool for 5-7 minutes. Spoon some of the juices on top of each bundle when serving.
Cooking Tip: Preparing the Asparagus
Peel the lower portion of the asparagus spears with a vegetable peeler so they cook more evenly and become more tender. Then, soak the asparagus in cold water to remove any grit, and simmer in water for about 10 minutes before wrapping them in prosciutto. This helps ensure the spears are fully tender when the bundles finish cooking in the oven.
Also, be careful with salt in this recipe. Prosciutto is already quite salty, so it’s best to wait until the dish is finished before adding any additional salt. Often, you won’t need much at all, if any.
Serve With
- Roast chicken
- Grilled chicken
- Simple pasta with olive oil or butter
- Risotto
- Baked pasta
- Simple green salad
- This also works well as a small appetizer before dinner.
Wine Pairing: Prosecco
Prosecco is a natural match for this dish. Its crisp acidity and gentle bubbles cut through the richness of the prosciutto and melted cheese, while complementing the fresh, grassy flavor of the asparagus.
Serve well chilled for the best flavor.
To explore more Prosecco styles and pairing ideas, visit the full guide below.
This is a good recipe to keep in mind when asparagus is in season and you want a vegetable side dish that is a little more substantial.
The prosciutto, cheese, and butter turn it into something that can sit on the table alongside pasta, chicken, or risotto and feel like part of the main meal.
This also makes a nice small appetizer served with Prosecco, bread, and a few cheeses or cured meats.
If you liked this recipe, you might also like:
- Bruschetta al Pomodoro
- Risotto with Porcini Mushrooms
- Marcella Hazan’s Bolognese Meat Sauce
And if you’re looking for more Italian wine pairings, you can download my simple Italian wine guide to keep on your phone or bring to the store.
