Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus

Summer time means a lot of things, warm nights, endless sunshine, and the best grilling weather I could ever ask for. While the grilling weather certainly fits my clothes, it also means an abundant supply of fresh local produce. When it comes to grilling a side of vegetables with dinner, nothing beats food sourced from a local farmer or purveyor.

When it comes to vegetables, there is nothing I hold back from the grate. That said, I do have my favorites and asparagus is solidly in the “like” column. While lightly oiled spears of asparagus kissed by smoke and heat are fabulous, I prefer them with a little something extra. Enter: prosciutto.

I guess I shouldn’t really be surprised. Everything is better with pork, especially when it’s thinly sliced and dry cured.


Prosciutto Wrapped Asparagus
by Mike Lang

10 asparagus spears
5 slices of prosciutto
olive oil
salt and pepper
1 lemon

Note: While you can get some great pre-packaged prosciutto, take the extra step and have it sliced at the deli counter. It’s well worth the effort. Also, if have more than 10 asparagus spears, figure 1 slice of prosciutto per 2 spears.


  1. Take 2 spears of asparagus and wrap in 1 piece of prosciutto. Gently brush with olive oil and season with salt and pepper.
  2. Grill the asparagus over direct medium heat (350 F), approximately 6 - 8 minutes, turning once.
  3. Remove from the grill and drizzle with freshly squeezed lemon. Serve.
  4. Not only are these great with dinner, it’s the one vegetable I love to take out of the fridge the next morning and eat cold. The salt encrusted spear makes a great meal, either for dinner or breakfast.

What are your thoughts? (2)


Patrick B

Another nice tip. We wrap our asparagus with bacon, but prosciutto sounds really good too.

After cooking, lightly dust them with parmesan cheese.


Mike Lang

Hi Patrick -

You can't go wrong with bacon!! I love the parmesan addition, too!

Thanks and cheers!


Dave S

At my house, we call these Heaven Sticks. If you want to take it one step further, smear a tiny bit of blue cheese on the asparagus where it will be covered by the proscuitto before you wrap the stalks. We call these Heavenly Sticks.


Mike Lang

Hey Dave - OK, I can totally see how you came up with the name! That's a great idea. I can't wait to try it out!

Thanks for the tip!


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