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The starter, Light and fresh

Asparagus and prosciutto rolls

Asparagus and prosciutto rolls are a spring starter for 6, easy to make, about €3.40 per person. They take 25 minutes of active work and come together in the morning, ready to go into the oven for 8 minutes right before guests arrive. The key is cooking the asparagus only partway before rolling, so it stays crisp after baking.

Green asparagus wrapped in prosciutto, served just warm with a drizzle of olive oil, spring at its most elegant.

Asparagus and prosciutto rolls
For
6 people
Work
25 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.40
Calories per person
140 kcalcalculated by Kiloach, your weight coach

Barely cooked green asparagus, wrapped in a slice of prosciutto that crisps slightly in the oven, served warm with a drizzle of olive oil and a few drops of lemon. The contrast between the crisp asparagus and the salty, melting prosciutto gives this starter its charm, simple to make but striking on the plate.

It's a perfect starter for a dinner party or a family meal in spring, when green asparagus is at its best. It opens a meal without weighing it down, ahead of something heartier like roast meat or fish. Its clean, colorful presentation makes an impression without demanding any real cooking skill.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 8 min
  3. Before the guests arrive 2 steps, 8 min
  4. When it's time to serve 1 step

In the morning, blanch the asparagus, roll it in prosciutto, cover the baking sheet and refrigerate. Thirty minutes before guests arrive, take the sheet out, preheat the oven, and bake for 8 minutes. At serving time, plate the rolls with olive oil, lemon, and black pepper.

The ingredients

6 people

Fruits and vegetables

  • Green asparagus 18
  • Lemon 1

Butcher

  • Prosciutto 12 slices

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 tsp

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Snap off the woody ends of the asparagus, peel the lower part of the stalks, then boil them for three minutes in salted water. 8 min

    Snap the end off by hand, the stalk breaks naturally where it turns tender.

  2. Refresh the asparagus in ice water, drain, then dry it well with a kitchen towel.

    The ice bath locks in the green color, which is what makes this dish look good.

  3. Wrap each asparagus spear in half a slice of prosciutto and place the rolls on a parchment lined baking sheet, then cover and refrigerate.

    Roll it into a slightly tight spiral, the prosciutto holds on its own without a toothpick.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the baking sheet out thirty minutes ahead and preheat the oven to 200°C.

    Prosciutto softens once it's out of the fridge and sticks better to the asparagus.

  2. Bake the rolls for eight minutes, just enough to warm them through and lightly crisp the prosciutto. 8 min

    Serve warm rather than piping hot, that's when the flavors come through best.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate three rolls per person, drizzle with olive oil, a few drops of lemon, and a turn of the pepper mill.

    A good quality fruity olive oil makes all the difference here.

Our tips to get it right

  • Pick asparagus spears of similar thickness, they'll cook evenly and the rolls will look uniform on the plate.
  • Use thin, not too fatty prosciutto, it sticks better to the asparagus and crisps up more cleanly in the oven.
  • Space the rolls out on the baking sheet so they don't touch, heat circulates better and the prosciutto crisps all around.

The variations

  • Swap the prosciutto for speck or coppa, the flavor shifts slightly but the technique stays the same.
  • For a vegetarian version, wrap the asparagus in thin slices of grilled eggplant instead of prosciutto.
  • For a quicker version, skip the oven step and serve the rolls cold, dressed simply with olive oil and lemon.

What to serve it with

  • A glass of dry white wine
  • Grilled country bread
  • A simple baby greens salad

Storage

The uncooked rolls keep for a day in the fridge, covered. Once baked, eat them within the hour, the prosciutto loses its crispness as it cools and this dish doesn't freeze well.

Questions about this recipe

Can I use white asparagus instead of green?

Yes, but it needs a bit more cooking time before rolling since it's firmer. The result will be less colorful on the plate but just as tasty.

Do I need to secure the rolls with a toothpick?

No, prosciutto naturally sticks to the asparagus when rolled in a slightly tight spiral. A toothpick would spoil the presentation without adding any real hold.

How do I know the asparagus is cooked enough before rolling?

It should stay firm and slightly crisp, three minutes in boiling water is enough. The oven finishes the cooking, so it shouldn't be soft at this stage.

Can I make this starter for more than 6 people?

Yes, just scale up the quantities, keeping two to three rolls per guest. Make sure the baking sheet has enough room so the rolls don't touch in the oven.

Can asparagus and prosciutto rolls be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make asparagus and prosciutto rolls?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in asparagus and prosciutto rolls?

About 140 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does asparagus and prosciutto rolls cost?

About €3.40 per person, that's €20.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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