Prosciutto Wrapped Asparagus with Cheese

Prosciutto Wrapped Asparagus with Cheese is a classic Italian appetizer that perfectly combines the crispness of fresh asparagus, the salty flavor of prosciutto, and the rich flavor of cheese.

In this dish, the tender asparagus is wrapped in a thin layer of prosciutto, which is baked to make the prosciutto crispy while the asparagus retains just the right tenderness.

Ingredients

• 60 fresh asparagus spears (woody ends trimmed)
• Fine sea salt and freshly cracked black pepper to taste
• 12 thin slices provolone cheese (substitute smoked cheddar for bolder flavor)
• 12 paper-thin prosciutto slices
• Sturdy toothpicks (soaked in water for 15 minutes to prevent burning)

Step-by-Step Guide

Step 1. Asparagus Preparation (Blanching Technique)

• Fill a 4-quart mixing bowl with equal parts ice cubes and filtered water.
• Boil 6 quarts of water in a stockpot, adding 1 tablespoon kosher salt.
• Submerge asparagus in boiling water using stainless steel tongs. Par-cook for 60-90 seconds until bright green with slight flexibility.
• Shock immediately in ice bath for 3-5 minutes to halt cooking, preserving crispness.
• Pat dry thoroughly. Season lightly with salt and pepper.

Step 2. Assembly Process

• Divide spears into 12 portions (5 per bundle), aligning tips neatly.
• Drape 1 provolone slice over each cluster, ensuring full coverage of upper third.
• Wrap prosciutto snugly around bundle base. Overlap edges slightly for structural integrity.
• Secure with 2 crossed toothpicks through the ham-cheese junction.

Step 3. Grilling Method

• Preheat gas/charcoal grill to medium (400°F/204°C). Brush grates with grapeseed oil using silicone basting brush.
• Arrange bundles diagonally across grill marks. Cover and cook 2 minutes.
• Rotate 90 degrees using grill spatula. Cook additional 3 minutes until prosciutto crisps and cheese forms golden bubbles.

Alternative Oven Preparation

• Preheat the oven to 375°F (190°C). Line baking sheet with parchment.
• Position bundles 1" apart. Bake 8-10 minutes until prosciutto renders fat and edges curl.

Chef's Enhancements

• Flavor Boost: Brush spears with truffle oil pre-seasoning for earthy notes
• Presentation: Serve on slate board with lemon zest garnish and balsamic reduction drizzle
• Texture Tip: For extra crunch, sprinkle panko breadcrumbs between cheese and prosciutto layers