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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Prepare the asparagus: Wash the asparagus spears thoroughly. To trim, hold each spear near the bottom and bend until the tough end snaps off naturally. Discard the woody ends. In a large bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, garlic powder, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper until evenly coated.

Assemble the bundles: Divide the seasoned asparagus into 8 equal bundles (about 5-7 spears per bundle, depending on thickness). Take one slice of prosciutto and wrap it tightly around the center of each asparagus bundle. Arrange the bundles in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

Roast the asparagus: Bake for 15-20 minutes, or until the asparagus is tender-crisp and the prosciutto is slightly crispy and golden. Cooking time will vary based on the thickness of your asparagus spears.

Prepare the lemon-herb drizzle: While the asparagus is roasting, whisk together the extra virgin olive oil, lemon juice, lemon zest, chopped parsley, chopped chives, Dijon mustard, 1/8 teaspoon sea salt, and 1/8 teaspoon black pepper in a small bowl until well combined.

Serve: Carefully transfer the hot prosciutto-wrapped asparagus bundles to a serving platter. Drizzle generously with the fresh lemon-herb dressing just before serving. Enjoy as a vibrant side dish or a light appetizer.


Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Prepare the asparagus: Wash the asparagus spears thoroughly. To trim, hold each spear near the bottom and bend until the tough end snaps off naturally. Discard the woody ends. In a large bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, garlic powder, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper until evenly coated.

Assemble the bundles: Divide the seasoned asparagus into 8 equal bundles (about 5-7 spears per bundle, depending on thickness). Take one slice of prosciutto and wrap it tightly around the center of each asparagus bundle. Arrange the bundles in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

Roast the asparagus: Bake for 15-20 minutes, or until the asparagus is tender-crisp and the prosciutto is slightly crispy and golden. Cooking time will vary based on the thickness of your asparagus spears.

Prepare the lemon-herb drizzle: While the asparagus is roasting, whisk together the extra virgin olive oil, lemon juice, lemon zest, chopped parsley, chopped chives, Dijon mustard, 1/8 teaspoon sea salt, and 1/8 teaspoon black pepper in a small bowl until well combined.

Serve: Carefully transfer the hot prosciutto-wrapped asparagus bundles to a serving platter. Drizzle generously with the fresh lemon-herb dressing just before serving. Enjoy as a vibrant side dish or a light appetizer.
