Seared Prosciutto-Wrapped Asparagus

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| Servings: 6 servings


  • ½ cup balsamic vinegar
  • 36 thick spears asparagus, trimmed
  • 18 slices prosciutto
  • 3 tablespoons butter
  • Salt


  1. Put vinegar into a small saucepan and simmer over medium heat until reduced by about ⅔ and slightly syrupy, about 8-10 minutes. Set aside.
  2. Steam Asparagus until just tender. Do not cook too long; it needs to still be stiff.
  3. Lay one slice of prosciutto on surface with one of the narrow ends closest to you. Put two asparagus spears on end closest to you, perpendicular to the meat. Then roll up meat around asparagus and set aside. Repeat.
  4. Working in three batches, melt one tablespoon butter in a large skillet over medium. Add six of the bundles, judiciously season with salt and cook until browned on each side, about 45 seconds per side. Transfer to a warm plate. Repeat.
  5. Drizzle some of the vinegar syrup on each of 6 warm plates, then divide bundles.


  1. Can also do on the grill.