Prosciutto Wrapped Asparagus with Dipping Sauce

Roasted prosciutto wrapped asparagus drizzled with tarragon sauce on white platter.

5 from 3 votes

Prosciutto Wrapped Asparagus with Dipping Sauce

This Prosciutto Wrapped Asparagus is an easy appetizer! It's roasted in the oven and served with a creamy lemon tarragon dipping sauce.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Mediterranean

Diet: Gluten Free

Keyword: roasted asparagus with prosciutto, asparagus appetizer with prosciiutto, asparagus with dippng sauce

Servings:

Calories: 52kcal

Author: Christine Rooney

Equipment

2 Baking Sheets

Ingredients

For The Asparagus:

1 lb. asparagus
4 oz. prosciutto
4 tsp. olive oil split
¼ tsp. kosher salt split
¼ tsp. pepper split

For The Dipping Sauce:

½ cup sour cream full fat
3 Tbsp. Dijon mustard
2 ½ Tbsp. lemon juice
¼ tsp. garlic powder
¼ tsp. sugar
2 tsp. dried tarragon or 2 Tbsp. fresh minced tarragon
¼ tsp. kosher salt
⅛ tsp. pepper

US Customary - Metric

Instructions

For The Asparagus:

Heat the oven to 400 degrees Fahrenheit.
Trim the woody ends (about 1 inch) from the bottom of 1 lb. of fresh asparagus.
Remove 4 oz. of prosciutto from the package. Cut or tear each slice of prosciutto into quarters or thirds.
Wrap each slice of prosciutto around the middle portion of an asparagus spear (or bundle 2-3 spears together if the asparagus is thin).
Repeat with the remainder of the asparagus spears and prosciutto.
Place half of the prosciutto wrapped asparagus onto one baking sheet.
Repeat with the second half onto a separate baking sheet.
Drizzle 2 tsp. of olive oil onto the first baking sheet and sprinkle with ⅛ tsp. each of kosher salt and pepper. Make sure the asparagus is evenly coated in the oil and seasoning.
Repeat with the second baking sheet, adding another 2 tsp. of olive oil, ⅛ tsp. each of kosher salt and pepper, and tossing to coat.
Place the baking sheets in the oven and roast for 15-16 minutes.
Once the asparagus is roasted and the prosciutto is crispy, remove the baking sheets from the oven and set aside.

For The Dipping Sauce:

To make the dipping sauce, add ½ cup full fat sour cream, 3 Tbsp. Dijon mustard, 2 ½ Tbsp. lemon juice, ½ tsp. sugar, ¼ tsp. garlic powder, ¼ tsp. of kosher salt and ⅛ tsp. of pepper, and 2 tsp. of dried tarragon to a small mixing bowl.
Use a small whisk or a fork to stir all of the ingredients until completely combined. The sauce should be easily drizzled over the asparagus. If it's too thick, simply add a bit more lemon juice or some water to thin it out.
To Serve: Arrange the roasted prosciutto wrapped asparagus onto a serving platter. Serve with a small bowl of the dipping sauce. Alternately, the sauce may be drizzled on top of the roasted asparagus.

Notes

The nutritional information includes the dipping sauce.

Try to avoid thick asparagus spears, as they can be woody and tough. Medium sized asparagus spears are best. If using small asparagus spears, feel free to bundle 2-3 of them together.

This recipe makes more sauce than needed. Feel free to cut the sauce recipe in half if you'd like a smaller amount. The leftover sauce can be used on any roasted vegetables, grilled or roasted chicken, fish or seafood, or steak.

Nutrition