Our Prosciutto Wrapped Asparagus recipe features fresh asparagus wrapped in salty prosciutto, along with a bit of savory goat cheese. This easy recipe definitely makes for a flavorful appetizer, and it presents nicely at a party! Originally published way back in 2007, updated in February of 2020.
Inspiration for Prosciutto Wrapped Asparagus with Goat Cheese
I originally came up with this recipe for prosciutto wrapped asparagus with goat cheese for a spring tasting menu I put together for a little gathering.
This recipe is perfect for a spring party! There is a lot of flavor packed each bite — vegetable flavor from the asparagus, salty prosciutto and savory goat cheese.
Asparagus can be tricky to pair with wine, but we’ve got that covered too. More on that in a minute.
Asparagus is something I tend to make almost exclusively in the spring. But it’s been a fairly mild winter here, and temperatures are climbing into the 50s today (late February). So there’s a touch of spring in the air and I figured it was a good time to make this asparagus recipe again!
Making this recipe
Here’s a breakdown of the steps for making the recipe. Hop down to the recipe card for full details.
- Mix the goat cheese with the lemon, herbs and black pepper.
- Chop the asparagus, discarding the thick woody stem at the bottom. Then chop the remaining spear in half, as shown in the photo above.
- Steam the asparagus until just tender, about 2-3 minutes. Drain, and rinse with cold water, and drain again. The cold water helps prevent the asparagus from getting mushy as you work.
- Spread several slices of prosciutto on working surface. Drizzle with olive oil. Take a small bit of goat cheese, about the size of a pea and rub it on the shaft of a piece of asparagus.
- Place the asparagus at the end of a piece of prosciutto, and roll so that the asparagus is wrapped with 2-3 layers of the meat. Use a very sharp knife to cut the wrap from the remaining prosciutto. Trim the excess prosciutto to that the asparagus tip shows. Save the trimmings for some tasty leftovers.
You are ready to serve and enjoy some tasty prosciutto wrapped asparagus with goat cheese..and perhaps some wine!
Wine pairing for the recipe
Asparagus can be tricky for wine pairing. But here, the salty prosciutto and savory goat cheese provide a nice bridge to the wine.
We have found that a light white wine with a bit of a mineral undertone works well with this prosciutto wrapped asparaugs.
When we first made this recipe for a spring tasting event, we started with a bottle of Groth Sauvignon Blanc, which worked very well. We followed this with a Macon-Lugny, a French chardonnay that exhibited the mineral characteristics that paired well with this and other appetizers.
For our recent remake of the recipe, we went with the 2017 Domaine Pinon Vouvray Tuffo ($19, 13.5%). Vouvray is a French appellation in the Loire Valley, a source for high quality white wines made from Chenin Blanc.
I get kiwi on the nose of the Vouvray. Lemon cream on the palate, with slate undertones. Definitely a good pairing with the prosciutto wrapped asparagus with goat cheese.Print
Prosciutto Wrapped Asparagus with Goat Cheese
Fresh asparagus wrapped in salty prosciutto, along with a bit of savory goat cheese, make for a flavorful appetizer. Presents nicely at a party!
- Prep Time: 15 mins
- Cook Time: 3 mins
- Total Time: 18 mins
- Yield: 6 servings 1x
- Category: appetizer
- Method: steaming
- Cuisine: American
- 2 ozs goat cheese
- ½ tsp dried tarragon or Herbes de Provence – or fresh herbs if available!
- several grinds of black pepper
- juice from ½ of a lemon
- 1 bunch asparagus — woody stems discarded, remaining spear cut in half
- ¼ lb thinly sliced prosciutto
- 1 tbsp extra virgin olive oil
- Prepare the goat cheese: In a bowl, combing the goat cheese with the tarragon, lemon juice and black pepper. Set aside.
- Steam the asparagus: place the asparagus to steam in a large pan for 2 to 3 minutes (see notes), until the asparagus is just tender.
- Drain the asparagus and rinse with cold water, to prevent it from cooking further. Keep the asparagus in strainer and as you prepare to put the appetizers together.
- Assemble: Spread several slices of prosciutto on working surface. Drizzle with olive oil. Take small bit of goat cheese, about the size of a pea and rub it on the shaft of a piece of asparagus. Place the asparagus at the end of a piece of prosciutto, and roll so that the asparagus is wrapped with 2-3 layers of the meat. Use a very sharp knife to cut the wrap from the remaining prosciutto. Trim the excess prosciutto to that the asparagus tip shows. Save the prosciutto trimmings for another use.
- Serve: Place the completed prosciutto wrapped asparagus pieces on a plate to serve. If not serving right away, cover the plate with plastic wrap and refrigerate.
- We like fairly thin asparagus. If you get thick asparagus you will need an extra minute or two of steaming to get the asparagus tender.
- Get good quality prosciutto — Prosciutto di Parma or similar.
- Toss the leftover bits of prosciutto into a pasta dish or salad for a tasty flavor boost.
Keywords: asparagus appetizer, prosciutto wrapped asparagus, asparagus with goat cheese.