This tasty Prosciutto Wrapped Asparagus with Boursin is my go-to appetizer recipe when I need an easy, impressive starter! Just three ingredients in this show-stopping, incredibly delicious recipe.
Asparagus Wrapped with Prosciutto needs no recipe and is always a hit!
Prosciutto Wrapped Asparagus with Boursin
There are just three ingredients in this recipe for scrumptious prosciutto-wrapped asparagus. It does take some time to roll up these beauties, but they will disappear fast.
The key is not to overcook the asparagus. You want it to be bright green, bendable, but still slightly crisp. And if you’re making these for a crowd, allot enough time to smear on the Boursin, a soft cheese spread with garlic and herbs, and roll these up. It’s not difficult, but a bit fiddly with having to cut and separate the prosciutto as well as apply the cheese spread.
Easy, Elegant 3-Ingredient Appetizer
This Prosciutto Wrapped Asparagus with Boursin one of my go-to appetizers! First of all, I don’t need a shopping list. Everyone can remember this recipe. And it receives rave reviews every single time! I promise.
It’s an ideal addition to a crudite platter, and perfect in the spring and summer when asparagus is at its peak and inexpensive. A container of Boursin will most likely be enough for 36 or more spears. I’ve updated some old photos as this Asparagus Wrapped with Prosciutto was posted in the first few months of my blogging career over 7 years ago. I thought it was worth pinning and resharing. I bet you’ll be glad I did!
I’m also a huge fan of having a Cheat Sheet for Entertaining to help with those last-minute details before your guests arrive. By the way, I love serving this Asparagus Wrapped Prosciutto with Ina’s Sun-dried Tomato Dip which is an excellent dip for a platter of vibrant vegetables. Both are perfect for your next gathering!
More Asparagus Recipes You’ll Love:
- Holiday Roasted Asparagus with Red Pepper and Gorgonzola from Kalyn’s Kitchen
- Skillet Asparagus with Lime Butter from Cravings of a Lunatic
- Roasted Asparagus with Balsamic Browned Butter
- Stir-Fried Asparagus
- Asian Asparagus
- Side Dish Recipes
Used in This Recipe:
Tips for Making Asparagus Wrapped Prosciutto
I love when I don’t need to write out a long shopping list when planning an appetizer. The short number of ingredients is definitely a perk. But before you start, I have a few tips for you.
- First, since minimal ingredients are involved, make sure you purchase the freshest asparagus you can muster. PRO-Tip: Check the tips to make sure they’re not dried out and are closed and compact. The stems should not be limp, either.
- Do not over cook the asparagus. I like to steam it just until the raw flavor is gone, the stalks are tender and it’s still bright green. The timing depends on the thickness of your asparagus, usually just a few minutes.
- PRO-Tip: Plunging the just cooked asparagus into a water bath, a bowl full of ice and water, helps stop the cooking process, so your asparagus is not over-cooked.
- Make sure to blanch the asparagus ahead of time, as you’ll want to give it some time to dry from its water bath. I like to drain on paper towels or lint free dish towels.
- Prosciutto usually comes in packages of 6 slices, which I cut in half lengthwise to make two longer strips per slice. Make sure you have at least 12 pieces of asparagus per slice of prosciutto.
- Even though this asparagus wrapped prosciutto is a super simple recipe, the process of smearing Boursin on the prosciutto and wrapping it around spears of asparagus can be tedious. Plan on making time for this procedure. These appetizers can be made early in the day, placed on a platter and covered with plastic wrap until you’re ready to serve.
- 24 spears asparagus, stems trimmed (12 needed for each package of prosciutto)
- 12 slices prosciutto (my grocery carries packages of 6 paper-thin slices)
- 1 package Boursin cheese, garlic and fine herbs
- Steam asparagus till just bendable,1-3 minutes depending on your spear size. Cool quickly in ice bath. Once cool, set on paper towels to drain and dry.
- Open prosciutto package, and cut through the 6 slices lengthwise. Before separating one slice from the others, smear first prosciutto slice with a couple teaspoons of Boursin. Peel from plastic slice separators and wrap prosciutto around asparagus spear. Continue until all the prosciutto is used.
Serving Size:2 asparagus spears
Amount Per Serving: Calories: 393 Total Fat: 19g Saturated Fat: 8g Trans Fat: 0g Cholesterol: 133mg Sodium: 4598mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 50g