Stovetop asparagus with crispy prosciutto

Fresh, blanched asparagus wrapped in prosciutto, and sautéed until crispy is one of my all-time favorite recipes. Serve this crisp, salty goodness as an appetizer, snack or a potluck side dish that is sure to impress!!

Stovetop asparagus with crispy prosciutto is a simple appetizer that pairs with any meal (think Easter dinner or prime rib side dishes!! Ooo-lala). They’re a perfect addition to antipasto platters or charcuterie boards, but I can’t seem to leave them alone in my fridge and eat them as a decadent keto snack whenever I have leftovers.

Asparagus are so versatile and can be enjoyed in a number of ways, but there’s something about their refreshing taste combined with savory, salty prosciutto ham that is just mouthwatering.  And, you can have this recipe made in less than 30 minutes – how could you go wrong?

While these are not a low-FODMAP vegetable, prosciutto and asparagus can be added to your list of AIP diet recipes. For an AIP friendly recipe, look for prosciutto that is made with just pork and salt. See all of our AIP friendly recipes here.

This recipe has just a few simple steps to make the perfect, elegant vegetable or holiday dinner side dish.  It’s as easy as trimming and blanching asparagus, rolling them in high quality prosciutto and frying in a skillet on the stove until they’re crisp.  It all comes together in a snap!

What is prosciutto?

Prosciutto is a fragrantly flavored, slightly sweet, salty aged, Italian ham. It is typically sliced very thin to reveal its creamy texture and complexity.

In Italian, prosciutto translates to “ham”, in English. However, it’s remarkably different from the deli meat style ‘deli’ ham that we’re used to seeing in the cold cuts section of the grocery store.

Prosciutto dates back to pre-Roman times in Italy, where pork legs were dry-cured to provide meat over the cold winter months. In this modern age, the process has been refined to produce one of the most savory, decadent Italian specialty ‘salumi’ (cured meat product).

Pork legs are cured in salt, which draws out moisture and prevents bacterial growth. This curing method also concentrates the flavors of the pork. After the salting process, the pork legs are washed and seasoned and then cured for up to 36 months.

There are two types of prosciutto: ‘crudo’ (raw cured ham) and ‘cotto’ (cooked ham).

‘Crudo’ is seasoned, dry aged raw ham and is the most common variety found in stores. It is a deep red color, marbled with fat.

‘Cotto’ is cooked ham and has a lighter flavor than the ‘crudo’. It is slow cooked and served in thin, tender slices.

For this asparagus and prosciutto recipe, we’ll use the ‘crudo’ prosciutto, with my particularly favorite variety, Prosciutto di Parma. Prosciutto di Parma is prosciutto that is prepared in the time honored tradition, using only pork, salt and time.

Prosciutto vs pancetta

What is pancetta?

Pancetta is a seasoned, salted and cured Italian meat that is made from pork belly. It has a bold flavor and silky, smooth texture. Pancetta is sold either thinly sliced or in small cubes. Both preparations are intended to be cooked before eating.

Pancetta is much like bacon and can often be used interchangeably with bacon in dishes. Pancetta is cured and unsmoked pork belly, while bacon is cured and often smoked pork belly.

What is the difference between prosciutto and pancetta?

Prosciutto and pancetta are often confused with each other, but they have very different flavor profiles. But both are very flavorful, complex, salty meats.

Prosciutto is made from pork leg and is dryer with a more concentrated flavor. Pork leg is salt cured and air-dried over many months and when sold, is often referred to as ‘pre-cooked’. The dry-cure in prosciutto prevents bacterial growth, which makes it safe to eat without cooking.

I think of prosciutto as a thinly sliced, elevated version of sandwich ham. It’s perfect on its own or added to pizzas, eggs, wrapped around fresh fruit and even in salads.

Pancetta is made from pork belly and is more like a delicate, cured, thinly sliced bacon. It typically is not as ‘dry’ as prosciutto. Pancetta is also cured for a certain length of time, but often not as long as prosciutto. Some consider it to be raw and should be cooked before eating.

I like to think of pancetta as a decadent version of bacon. It can be used in place of American bacon in many dishes.

Can I use pancetta instead of prosciutto?

For this recipe, you certainly can! It will create a slightly different flavor, but will still be delicious.

The preparation is still basically the same and the pancetta will cook to crisp perfection. Since pancetta is a raw, cured meat, unlike prosciutto, the cooking might take a little bit longer.

Where to buy

Most grocery stores carry prosciutto and pancetta in their deli departments. Often they can be sliced to order or can found in pre-sliced refrigerated packages.

If the pre-sliced packages aren’t found with other packaged deli meats, they can often be found where specialty cheeses are sold.

Selecting asparagus

When selecting, medium or thick sized stalks are best.  Thin stalks may wilt or overcook, so I recommend bundling them together 3-4 at a time if they are thin.

There are many varieties to choose from.  Most people are familiar with the green variety, which is most common, but there are many types that come in various colors.  White and purple asparagus are delicious, with slightly different flavors.  Have fun and mix up the colors!

You can try this recipe with other fresh vegetables, as well.  Try it with green beans or even broccolini!

Choosing the freshest asparagus is easy, but there are a few things to look for:

• Texture: To choose the best stalks, they should be firm and plump and the tips should be tightly closed and compact. They should have a smooth texture and should not be wilted or limp.
• Color: The color should be vibrant and not faded. Dull colors indicate they are past their prime.
• Size: Stalks come in many sizes and thicknesses. Try to purchase bundles of stalks that are the same size.
• Storage: Look for bundles that are chilled or standing upright in cold water.

Storing

Keeping asparagus fresh can be a bit of a challenge, but they can be kept in the refrigerator for days with a few simple steps:

• Only wash them just before preparation. The stems should be kept as dry as possible.
• Trim the bottoms of the stalks and wrap the cut ends in a wet paper towel. Store in a plastic bag in the crisper for 3-4 days.
• After trimming the bottoms of the stalks, place the trimmed stalks in water and store standing up, with the tips covered in plastic wrap. Your stalks should stay fresh for 3-4 days.

Trimming

The bottom of the stalks tend to be thick, tough and woody and are not pleasant to eat.  Sometimes you can see where the tough part ends, but not always.  They best way to know where to trim them is to bend a stalk toward the lower third of the stem until it snaps.  Where it breaks is where the tender part starts and tough part ends.  Then, you can line up the rest of your stalks and trim the bottoms off where the original snapped or simply break each stalk individually (which is the method I use most).

Blanching

Why do I like blanching my asparagus? I’ve found that it makes them more tender and crisp and they don’t dry out like in some recipes that skip the blanching step and just bake them in the oven or sauté them raw.

I’ve tried this recipe with steamed asparagus, but they tend to get overcooked. Blanching is definitely the way to go.

Blanching instructions

• Fill a large bowl with water and ice
• Bring a pot of water to a boil and add the trimmed asparagus
• Boil until crisp-tender about 2 minutes
• Strain and place them into the ice bath for another 2 minutes to stop the cooking process. If you skip this ice bath step (also called ‘shocking’), they continue cooking and could get too soft or mushy
• Strain again and dry with a towel

Wrapping the asparagus

I absolutely love prosciutto and enjoy my asparagus wrapped along the entire stalk. How much of the stalk you prefer to have wrapped is completely up to you. I tend to keep my slices nice and long so they will wrap the entire length of the stalk. Some folks prefer to just wrap the center of the stalk, which is still gorgeous and perfectly delicious. Just trim the piece of prosciutto to make it as short as you want. If you do that, then you can either modify the amount you use in the recipe (instead of six slices, you may only need three) or keep the leftovers in the fridge to have with eggs, serve crisp on top of veggies, etc. It also freezes well.

Start wrapping the stalk from the bottom, on the diagonal. Roll until it’s wrapped to your liking!

Stovetop method

Making this recipe on the stove is so fast and simple.

First, heat the olive oil in a skillet.  Then, when hot, add the prosciutto wrapped asparagus (they should sizzle when they hit the pan) and sauté for about 30 seconds on each side, or until crisp.

Transfer to a plate to cool and try not to eat too many ‘quality control’ samples!

Oven method

If you prefer to make oven roasted asparagus with prosciutto, it’s a super easy process.

Simply skip the blanching step, brush the wrapped stalks with olive oil and broil for about 8 minutes, flipping them half way through.

Storing leftovers

While asparagus are best served fresh from the skillet or oven, they also make terrific leftovers.

They will keep in the fridge for 3-4 days in an airtight container. I love making a big batch to have some around to munch on as a savory keto snack.

Serving suggestions

Prosciutto asparagus is often associated with holiday dinners (Christmas or Thanksgiving dinner) but they’re perfect to serve year round, with any meal – even breakfast!

The beauty of asparagus wrapped in this savory Italian ham is that they pair well with just about anything – or on their own as an easy appetizer.

Try serving them alongside roast meats, baked salmon or even with quiche or a breakfast omelet.

Asparagus are excellent served with cheeses, other cured meats and olives as part of a charcuterie board or antipasto platter.

Recipe variations

• Finish with herbs or cheese: Feel free to top with some fresh herbs, grated parmesan, crumbled feta or freshly cracked pepper after they’re sautéed.
• Bundles: Try wrapping 3-4 spears together in a bundle with the prosciutto, then sauté as directed. This makes a perfect individual side dish for guests.

If you want to prepare the asparagus ahead of time, you can roll them a day in advance and cook them when ready to serve.

Asparagus FAQ

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• Sauteed Brussels Sprouts with Maple and Rosemary
• Stuffed Balsamic Portobello Mushrooms
• Herb Roasted Carrots with Curry Leaves and Fenugreek
• Herb Roasted Rutabagas

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