Grilled Asparagus Wrapped in Prosciutto
We have actuallly had a Baked Prosciutto Wrapped Asparagus recipe on the site for years. But lately, I find myself making it on the grill much more often. The prosciutto gets nice and crispy and you get a smokey flavor, expecially if you use charcoal. Plus, this recipe is about as easy as it gets. If you want you can top it with some shaved or grated Parmigianno-Reggiano cheese as soon as you take it off the grill, while it is still hot.
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Grilled Prosciutto Wrapped Asparagus

Grilled Prosciutto Wrapped Asparagus Recipe

  • Total Time: 15 mins
  • Yield: 4 1x


  • 16 large asparagus spears, tough ends removed
  • 1 tablespoon extra-virgin olive oil
  • salt & pepper to taste
  • 16 slices Prosciutto di Parma, sliced thin


  1. Place the asparagus in a baking dish or bowl. Add the extra-virgin olive oil, salt and pepper. Toss until the asparagus are well coated.
  2. Wrap each asparagus spear in one slice of prosciutto.
  3. Grill over direct medium heat on a gas or charcoal grill, turning occasionally, until prosciutto is crisp and asparagus are tender, but not limp. About 10 minutes.
  4. Transfer to a platter and serve hot.
  • Prep Time: 5 mins
  • Cook Time: 10 mins

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15 Responses

  1. is this really healthy? Ham seems to make it unhealthy. Does anyone know the calories or fat content? It looks good, just not sure its so healthy.

  2. I blanch my asparagus first. Spread a little cream cheese on the Prosciutto then roll it up and grill it… Very very good, a big hit..

  3. Lisa, in answer to your question ham is probably not the best option for the health conscious amongst us. Although lean ham is relatively low in fat and provides high levels of protein, it is a processed meat and due to this contains a lot of salt. Eaten in small quantities it shouldn’t pose a problem though and if it’s calories you’re worried about, it isn’t usually a hugely fattening option. In an ideal world the best option is to choose unprocessed lean meats such as chicken and turkey over processed varieties such as ham. As ham is fairly integral to some of these dishes however, I wouldn’t try to substitute it here!

  4. As asparagus has such a short season,its great to find receipes like this that demonstrate its versatility. I like the cream cheese idea as well and Ian, I take on board what you say about processed meat- although I am not sure about proscuitto-isnt that air dried?

  5. Thanks – I served these to some guests last night as an entree and got rave reviews. Did them on the bbq – delicious. As you say, the trick is not to overdo the asparagus.

  6. I love this way of cooking asparagus, particularly on the bbq, it gives it a great roasted flavor, quite different from the sort of flacid look you get when you boil it. Great idea

  7. Another winner here! I’ve made these in the oven with a thin layer of cream cheese between the asparagus and proscuitto. I’ll have to try them grilled soon!

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