Asparagus and Prosciutto Bundles

Asparagus And Prosciutto Bundles Recipe

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Vicki Butts (lazyme)


I always get rave reviews when I make this one. It's pretty simple and makes a great presentation. Best of all...........they can be made 1 day ahead.


☆☆☆☆☆ 0 votes

20 Min
5 Min
Stove Top


  • 48
    asparagus spears, thin
  • 2 1/2 oz
    goat cheese, such as montrachet, room temperature
  • 2 Tbsp
    fresh basil, chopped
  • 1 Tbsp
    pine nuts, toasted and chopped
  • 1 Tbsp
  • 1 tsp
    orange peel, grated
  • 2 oz
    prosciutto, cut into 24 4x1-inch strips

How to Make Asparagus and Prosciutto Bundles


  1. Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; if desired.)
  2. Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well.
  3. Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper.
  4. Spread scant 1 teaspoon filling over each prosciutto strip.
  5. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto.
  6. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. (Can be made 1 day ahead. Cover; chill.)

Printable Recipe Card

About Asparagus and Prosciutto Bundles

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy

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