This low carb appetizer uses fresh asparagus that is paired with a garlic and herb cream cheese and wrapped in salty prosciutto and baked until tender. Perfect as a side dish or finger food at your next cocktail party.

If there is EVER a side dish that you want to make to impress your guests with almost NO EFFORT, these prosciutto wrapped asparagus spears will do it.

Prosciutto is basically a very thin uncooked, dry cured ham. It is paper thin. Because it is so thin it is packaged with paper in between each slice to keep it from sticking together. The saltiness (in my opinion) is quite high which is why I like to bundle 3 or 4 asparagus spears together for each slice of prosciutto.

I usually snap my asparagus where the natural break point is, but for this recipe I just cut an inch off each of them (or more if it was really thick) and then lightly peeled them with a vegetable peeler. You want to try and keep as much of the length of the asparagus as you can.

Then I spread room temperature garlic and herb cheese over the prosciutto while it was still on the paper sheets it came from. I made the mistake of taking the prosciutto off the paper and trying to spread the cheese … learn from me. It didn’t work.

I can’t even begin to tell you how good these are!

They are the perfect side dish.
They are the perfect low carb keto friendly appetizer.
They can be served hot – room temp – or cold.
You can eat them for breakfast (as I just did) – I prefer them cold the best.
You can bake them or grill them.
They make a great side dish or you can serve them as finger food at a party.

As a finishing touch I drizzled Balsamic GLAZE over them. Not the balsamic vinegar, but glaze. It’s truly one of the best appetizers I’ve had!

Prosciutto Wrapped Asparagus with Garlic and Herb Cheese

★★★★★

5 from 1 review

Author: Debi

Print Recipe

Description

Ingredients

Scale

12 Organic Asparagus Spears, slightly trimmed and peeled
4 slices Prosciutto
4 oz. Garlic and Herb Cheese (I used Boursin found in the cheese section of your market)
olive oil to coat
Balsamic Glaze to drizzle

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Instructions

Begin by cutting about ½″ off the bottom of the asparagus or any unsightly trunks. Blanch the asparagus by boiling it in a large skillet over high heat in enough water to cover it by 1″. Boil rapidly for 1 minute. Remove the asparagus and immediately plunge in ice water. Dry with paper towels.
Spread a thin layer of softened (room temperature) cheese over the slices of prosciutto (this can get messy so start with a little and add as you go).
Bundle 3 asparagus spears together and wrap with the prosciutto like a candy cane or on an angle twisting up as you go.
Place them on a baking sheet with parchment paper sprayed with cooking spray.
Using a brush (or fingers) moisten the exposed asparagus with a little olive oil. This will help prevent them from drying out while cooking.
Bake for 15 minutes at 400 F on the middle rack. They are done when a fork just pierces thru the thickest part of the asparagus. Be careful not to overcook.
Place on a platter and lightly drizzle with balsamic glaze if desired.
These can be served, hot, room temperature or cold.

WHAT TO SERVE WITH THIS:
WEEKNIGHT FLANK STEAK
ROASTED GARLIC & CARAMELIZED ONION POTATOES AU GRATIN

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