Asparagus and Prosciutto Bundles (Marcella Hazan Recipe)
Asparagus and prosciutto bundles come together from just a few ingredients: asparagus, prosciutto, Fontina, and a little butter. In the oven, the prosciutto crisps slightly, the cheese melts, and the asparagus softens without losing its structure.
The combination is straightforward but works for a reason. The saltiness of the prosciutto, the mild, melted cheese, and the roasted asparagus balance each other without much adjustment. The butter helps everything brown and brings the dish together.
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About This Recipe
This recipe leans more on assembly than exact measurements. The asparagus is wrapped in prosciutto with small pieces of Fontina inside, then roasted with a bit more cheese and butter on top until everything is fully cooked through.
It works well as a side, an appetizer, or part of a simple meal. It’s especially good in the spring, when asparagus is at its best.
Ingredients
- Asparagus
- Fontina cheese
- Prosciutto
- Butter
Ingredient Notes:
1. Asparagus
Try to use medium thickness asparagus. Very thin asparagus can overcook quickly, and very thick asparagus may need a longer cooking time.
2. Prosciutto
Thinly sliced prosciutto works best so it can wrap easily around the asparagus and crisp slightly in the oven.
3. Fontina Cheese
Fontina melts well and has a mild, slightly nutty flavor that works well with asparagus and prosciutto. Cut the cheese into small pieces so it melts evenly inside the bundles.
The Recipe
Asparagus and Prosciutto Bundles
Ingredients
- 18 asparagus spears, medium thickness
- 6-12 slices prosciutto, thin
- ½ lb Fontina cheese, cut into thin slices
- 2 tsp butter
Instructions
- Begin by preparing the asparagus. Peel the lower stalks and soak in cold water for at least 20 minutes. Rinse, then simmer in boiling water, uncovered, for 10 minutes. Drain and set aside.
- Spread out 1-2 slices of prosciutto. Place 3 asparagus spears inside, then one pile of Fontina and a small bit of butter.
- Roll the bundle and place it into a buttered baking dish.
- Repeat for the other 5 rolls.
- Place the 2 thin slices of Fontina on the top of each bundle and add a small dab of butter.
- Place into a 400° and bake for 20 minutes, or until the cheese has melted and a nice, golden crust has started to form on the top of the bundles.
- Remove and let cool for 5-7 minutes. Spoon some of the juices on top of each bundle when serving.
Cooking Tip: Preparing the Asparagus
Peel the lower portion of the asparagus spears with a vegetable peeler so they cook more evenly and become more tender. Then, soak the asparagus in cold water to remove any grit, and simmer in water for about 10 minutes before wrapping them in prosciutto. This helps ensure the spears are fully tender when the bundles finish cooking in the oven.
Also, be careful with salt in this recipe. Prosciutto is already quite salty, so it’s best to wait until the dish is finished before adding any additional salt. Often, you won’t need much at all, if any.
Serve With
- Roast chicken
- Grilled chicken
- Simple pasta with olive oil or butter
- Risotto
- Baked pasta
- Simple green salad
- This also works well as a small appetizer before dinner.
Wine Pairing: Prosecco
This is where Prosecco works especially well. Its crisp acidity and gentle bubbles cut through the richness of the prosciutto and melted cheese, while complementing the fresh, grassy flavor of the asparagus.
Serve well chilled for the best flavor.
To explore more Prosecco styles and pairing ideas, visit the full guide below.
This is a useful recipe to keep in mind when asparagus is in season and you want a vegetable side that feels a little more complete.
The prosciutto, cheese, and butter give it enough weight to sit alongside pasta, chicken, or risotto without needing much else.
This also makes a nice small appetizer served with Prosecco, bread, and a few cheeses or cured meats.
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