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Crispy Prosciutto Wrapped Grilled Asparagus Recipe with Easy Balsamic Reduction

crispy prosciutto wrapped grilled asparagus - featured image
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This recipe features slender asparagus spears wrapped in salty, crispy prosciutto, grilled to perfection and drizzled with a tangy balsamic reduction. It’s a quick, easy, and crowd-pleasing appetizer or side dish with a perfect balance of smoky, salty, and fresh flavors.

Ingredients

Scale
  • 1 bunch asparagus (about 12–15 spears), trimmed
  • 6–8 thin slices prosciutto (about 3 ounces), each slice halved lengthwise
  • 1 tablespoon extra virgin olive oil (for brushing)
  • Salt and freshly ground black pepper to taste
  • ½ cup balsamic vinegar
  • 1 tablespoon brown sugar or honey
  • Optional garnish: freshly chopped parsley or lemon zest

Instructions

  1. Rinse 1 bunch of fresh asparagus and trim the woody ends (about 1-2 inches from the bottom). Pat dry thoroughly with a kitchen towel.
  2. Cut 6-8 slices of prosciutto in half lengthwise. Wrap each asparagus spear with a half slice, starting at the bottom and spiraling upward, leaving the tip exposed. The prosciutto should cling snugly but not overlap too thickly.
  3. Lightly brush the wrapped asparagus with 1 tablespoon of extra virgin olive oil, then season with a pinch of black pepper. Skip additional salt.
  4. Preheat grill or grill pan to medium-high heat (around 400°F / 204°C).
  5. Place asparagus bundles on the grill perpendicular to the grates. Cook for 3-4 minutes per side, turning carefully with tongs until prosciutto is golden and crispy and asparagus is tender but still bright green.
  6. While asparagus grills, pour ½ cup balsamic vinegar and 1 tablespoon brown sugar or honey into a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Stir occasionally and let thicken into a syrupy consistency, about 8-10 minutes. Watch carefully to avoid burning.
  7. Arrange grilled asparagus on a serving platter. Drizzle with the balsamic reduction and sprinkle optional parsley or lemon zest. Serve immediately.

Notes

Pat asparagus dry thoroughly to ensure prosciutto crisps properly. Use medium-high heat to avoid limp asparagus or chewy prosciutto. Watch balsamic reduction closely to prevent burning. If too thick, whisk in a teaspoon of warm water before drizzling. Leftovers keep well refrigerated for up to 2 days; reheat in oven to maintain crispness.

Nutrition

Keywords: prosciutto, asparagus, grilled asparagus, balsamic reduction, appetizer, easy recipe, gluten-free, low-carb

Find it online: https://twinkletaste.com/crispy-prosciutto-wrapped-grilled-asparagus-recipe-with-easy-balsamic-reduction/