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Prosciutto Wrapped Asparagus + Mozzarella

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Today I am sharing baked prosciutto wrapped asparagus with mozzarella cheese. This appetizer is a crowd favorite and perfect for Christmas, New Years Eve party or any entertaining occasion. 

Prosciutto wrapped asparagus with cheese

Crispy roasted asparagus paired with salty meat like prosciutto is delicious. Topped with melted cheese, you can’t go wrong with this appetizer. 

Prosciutto wrapped asparagus with mozzarella

Should I bake prosciutto wrapped asparagus?

Bake the asparagus for a total of 10 minutes. This softens the asparagus, warms the prosciutto and melts the mozzarella.

Ingredients

  • 1 bunch asparagus
  • prosciutto (1/4 -1/2 pound from the deli)
  • mozzarella balls 
  • olive oil for drizzle
  • balsamic vinaigrette

Prosciutto Wrapped Asparagus + Mazzerella

Ingredients
  

  • asparagus
  • prosciutto
  • mozzarella balls
  • Olive oil
  • balsamic vinaigrette

Instructions
 

  • Wash, dry and cut ends of asparagus
  • Slice mozzarella and use the prosciutto to wrap around the asparagus
  • Drizzle olive oil over wrapped asparagus and mozzarella and bake on 400 for 5 minutes.
  • Gently roll to other side and bake for another 3-5 minutes.
  • Drizzle with balsamic vinaigrette (optional)

What temperature should I bake asparagus at?

Asparagus can be tricky to cook. If you steam it too long, it may end up soggy. If you bake it too long, it will end up soft and squishy. I personally have found that 400 degrees for 5 minutes and then turn and bake for another 3-5 minutes.

prosciutto wrapped asparagus + mozzerella

Looking for other appetizer ideas? Click through this post 50+ amazing appetizers.

Prosciutto wrapped asparagus is an easy and elegant appetizer that your guests will love. Not planning on entertaining soon? Make this as your side for any dinner, it’s delicious and your family will love it! 

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2 Comments

  1. Aren’t you sorry you missed all those years of a great flavor veggie? Asparagus is one of my very favorites! Instead of cutting the ends off, a great way to insure all the “woody” part is gone is to snap off the ends. Just hold the middle of the stalk in one hand and the end in the other and bend until it snaps! You’ll never have hard, inedible ends on your plate again! Another tip: in our town you can get mozzarella in slices and I think 1/2 slice per stalk would be perfect in your recipe, which sounds amazing, BTW. I’ll be trying it with some Thanksgiving leftovers next week.