Asparagus and Prosciutto Bundles
Tender asparagus bundles wrapped in crispy prosciutto, glazed with honey and Dijon, and finished with shaved Parmesan and lemon zest — an effortless and elegant Mother's Day appetizer.
Makes: 4 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients:
- 24 medium asparagus spears woody ends trimmed
- 8 thin slices prosciutto
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- Freshly cracked black pepper
- Shaved Parmesan to finish
- Zest of half a lemon to finish
- Flaky sea salt to finish
Instructions:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the Dijon mustard, honey, and olive oil until combined.
- Gather 3 asparagus spears into a bundle. Wrap one slice of prosciutto snugly around the center of the bundle at a slight diagonal, tucking the end underneath. Repeat with remaining asparagus and prosciutto — you'll have about 8 bundles.
- Arrange the bundles on the prepared baking sheet. Brush each one lightly with the honey Dijon glaze. Season with a few cracks of black pepper.
- Roast for 12–15 minutes, until the prosciutto is crispy and the asparagus tips are just beginning to char at the edges.
- Transfer to a serving platter. Finish with shaved Parmesan, fresh lemon zest, and a pinch of flaky sea salt. Serve warm.
Did you make this recipe?
We'd love to see! Tag us @styleatacertainage
