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Proscuitto wrapped asparagus with feta cheese


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  • 40 asparagus spears
  • 20 pieces thinly sliced proscuitto
  • 4 ounces crumbled Feta cheese, room temperature
  • 2 ounces cream cheese, room temperature
  • Freshly ground black pepper


Servings 15


Step 1

Pre-heat the oven to 350°F ... optional, see below.

Cut the asparagus spears to about five inches in length. Par boil in salted water for 4-5 minutes. Drain and put in an ice bath to stop the cooking process.

Mix the Feta and cream cheese in a bowl with a dinner fork to further crumble the Feta. When well mixed, add freshly ground black pepper to taste. A lot of pepper would be appropriate.

Cut the proscuitto slices in half through the short side. Lay a proscuitto slice on the work surface, smear one end with a bit of the cheese mixture (about a teaspoon or so) and roll an asparagus spear up inside the proscuitto piece ... I usually roll from the round end to the cut end.

Optionally, place the rolled asparagus/proscuitto pieces on a cooking pan. When all the pieces have been rolled, bake the pieces in the oven for 4-5 minutes to melt the cheese. I don't do this step very often as I don't think the cooked proscuitto tastes as good as the uncooked ... your mileage may vary.

Place the rolls on a plate and serve.

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