Ok, so I love prsciutto, but this is a brilliant recipe. Serve it as an appetiser while waiting around the barbecue or serve with grilled chicken as a main course.


  • 12 asparagus spears

  • 12 slices prosciutto

  • 1 lemon


  • 1.

    Blanch the asparagus in boiling water for 1 minute.

  • 2.

    Refresh in cold water.

  • 3.

    Preheat barbecue grill or griddle plate

  • 4.

    Wrap each asparagus spear in a slice of prosciutto.

  • 5.

    Barbecue spears of asparagus turning regularly until char marks appear, remove from grill.

  • 6.

    Drizzle with a squeeze of lemon and season with cracked pepper.

  • 7.

    Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 94kj
  • Fat Total 3g
  • Saturated Fat 1g
  • Protein 13g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 1213mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by eatdrinkMIReport
Yum, this is one of my favourit things and so simple, it goes really well with a nice piece of eye fillet and a potato rosti or even for breakfast with a soft poached duck egg and some hollandaise. If you ever find that the prosciutto is a bit dry and trys to keep unravelling, roll the asparagus/prosciutto spear up tightly in cling film and leave in the fridge for a couple of hours which should help it to bond and stay rolled nicely around the asparagus when cooking (obviously will need to be done in advance).