Prosciutto Wrapped Asparagus with Boursin
This tasty Prosciutto Wrapped Asparagus with Boursin is my go-to appetizer recipe when I need an easy, impressive starter! There are just three ingredients in this show-stopping, incredibly delicious recipe.
Asparagus with Prosciutto needs no recipe and is always a hit!
Why You Must Make
- There are just three ingredients in this scrumptious, easy appetizer recipe for prosciutto-wrapped asparagus.
- Once you make these, you’ll never need a shopping list or recipe for an encore batch. They’re just that easy!
- You’ll get all sorts of compliments and requests for this recipe once you share this appetizer with friends. I always DO!
- They’re EASY and DELICIOUS!!
How to Wrap Asparagus with Prosciutto
- Trim the woody ends off each asparagus spear, then blanch the asparagus in boiling water, just until flexible. Plunge them in ice water to stop the cooking. Roasting is another delicious option for precooking your asparagus.
- Cut the Prosciutto slices in half lengthwise and spread each with the soft cheese.
- Wrap a slice of the Boursin-covered Prosciutto around a dried spear of asparagus, starting at one end and spiraling around the spear on a slight diagonal, overlapping slightly so the ham adheres to itself.
- Repeat until all you are out of asparagus or Prosciutto.
- Cover and refrigerate until serving time.
- Asparagus – Look at the tips when selecting. They should look fresh without signs of drying.
- Prosciutto – A very thin Italian ham. It’s seasoned and salt cured.
- Boursin Cheese – A triple-creme cheese with a buttery texture. It can be flavored with garlic, pepper or herbs. Purchase the variety with garlic and fine herbs.
How to Make
- PRO-Tip: The key is not to overcook the asparagus. You want it to be bright green, bendable, but still slightly crisp. The timing will vary depending on the thickness of your stalks.
- Make sure to cut off the woody ends of your asparagus before blanching.
- Use slightly thicker asparagus spears as they will be a sturdier base for the ham and cheese.
- If you’re making these for a crowd, allow enough time to smear on the Boursin, soft cheese spread with garlic and herbs, and roll these up.
- Don’t add too much Boursin or it will make it tough to roll up without having the cheese ooze out. Just a thin smear along the prosciutto will do.
- These can be made early in the day for an evening gathering. Just cover well with plastic wrap and keep refrigerated.
- PRO-Tip: Note that prosciutto typically comes in packages of 6, so that’s enough for 12 spears of asparagus. Buy 2 packs for 24, 3 packs for 36, etc. You should have enough Boursin for at least 36 spears. Look for Prosciutto di Parma on the label for the best quality.
How to Serve
This pairing of Asparagus and Prosciutto is 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’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 along with other fresh, vibrant vegetables and Ina’s Sun-dried Tomato Dip for dipping. Both are perfect for your next gathering!
Frequently Asked Questions
The asparagus must be cooked briefly to soften it and eliminate the raw flavor. It can be steamed or boiled for just a few minutes until it’s bright green and bendable. The time will vary depending on the thickness of your spears, from 1-5 minutes.
Once it’s reached the bendable stage, plunge all the spears into a bowl of ice water to stop the cooking. The asparagus must be dried before continuing on with the recipes.
If you take a spear and bend the bottom half, it generally breaks off where the woody section ends and the more tender stem begins. This will give you a general idea of how much to remove from all the spears. Feel free to reserve the broken-off ends for soup.
These leftovers will stay fresh in the refrigerator for up to 3 days as long as they weren’t left out at room temperature longer than 2 hours. Keep in an airtight container or covered with plastic wrap.
Prosciutto is Italian for ham, and it is seasoned and salt-cured, but not smoked, and air-dried. It’s also pressed, making it firm and dense. Prosciutto di Parma is the true prosciutto, though there are now tasty versions made in the U.S. and elsewhere.*
*From the Food Lover’s Companion.
Boursin is a triple-cream cheese that’s white, smooth, and buttery. It can be flavored with herbs, garlic or cracked black pepper.
Yes, if your market is out of Boursin, mix 1 part softened butter to 2 parts softened cream cheese. Add dried herbs to flavor and let the flavors develop overnight in the refrigerator.
You May Also Like:
- Holiday Roasted Asparagus with Red Pepper and Gorgonzola from Kalyn’s Kitchen
- Roasted Asparagus with Balsamic Browned Butter
- Stir-Fried Asparagus
- Asian Asparagus
- Side Dish Recipes
- More Appetizers Recipes
- 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 until just bendable, 3-5 minutes depending on your spear size. Cool quickly in an ice bath. Once cool, set on paper towels to drain and dry.
- Open the prosciutto package, and cut through the 6 slices lengthwise.* Before separating one slice from the others, smear the first prosciutto slice with a couple of teaspoons of Boursin.
- Peel from plastic slice separators and wrap prosciutto around an asparagus spear. Continue until all the prosciutto is used.
*You may also use whole slices of Prosciutto depending on the size of the spears.
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Serving Size:2 asparagus spears
Amount Per Serving: Calories: 393Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gCholesterol: 133mgSodium: 4598mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 50g