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Prosciutto-Wrapped Asparagus with Raspberry Sauce

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Crisp-tender asparagus spears wrapped in salty, golden prosciutto and drizzled with a tangy, jewel-bright raspberry sauce. This easy, crowd-pleasing appetizer or side dish is perfect for brunch, holidays, or any occasion that calls for a little comfort and flair.

Ingredients

Scale
  • 1 pound fresh asparagus spears (medium-thick, firm)
  • 8–10 slices prosciutto (about 4 oz, thinly sliced)
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1/4 teaspoon freshly ground black pepper (optional)
  • 1 cup fresh raspberries (or frozen, thawed)
  • 2 tablespoons granulated sugar (or honey)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh lemon juice
  • Pinch of salt
  • Extra fresh raspberries (optional, for garnish)
  • Chopped fresh basil or mint (optional, for garnish)

Instructions

  1. Rinse asparagus thoroughly under cold water. Snap off woody ends (about 1 inch from the bottom) and pat dry.
  2. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  3. Lay out prosciutto slices. If wide, slice in half lengthwise. Wrap 3-4 asparagus spears with a strip of prosciutto around the middle or in a spiral from tip to base. Place seam-side down on the baking sheet. Repeat until all asparagus is wrapped.
  4. Brush or drizzle asparagus bundles lightly with olive oil. Sprinkle with black pepper if desired.
  5. Bake in preheated oven for 12–15 minutes, until prosciutto is crispy and asparagus is just tender. (Thinner spears may need only 10 minutes.)
  6. While asparagus bakes, combine raspberries, sugar, balsamic vinegar, lemon juice, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until berries break down (about 5-7 minutes).
  7. For a smooth sauce, strain through a fine mesh strainer to remove seeds. For a rustic sauce, leave as is.
  8. Arrange hot prosciutto-wrapped asparagus on a serving platter. Drizzle with raspberry sauce and garnish with extra berries or chopped basil/mint if desired.
  9. Serve warm, with extra sauce on the side for dipping.

Notes

Choose medium-thick asparagus for best texture. Watch bake time closely to avoid overcooking. Raspberry sauce can be made ahead and kept in the fridge for 2-3 days. For extra crunch, sprinkle with toasted sliced almonds before serving. This recipe is naturally gluten-free and dairy-free. For a vegetarian version, substitute prosciutto with smoked tofu or roasted red pepper strips.

Nutrition

Keywords: prosciutto-wrapped asparagus, raspberry sauce, appetizer, brunch, gluten-free, easy recipe, spring, holiday, side dish

Find it online: https://blixfood.com/prosciutto-wrapped-asparagus-easy-recipe-with-raspberry-sauce/