Asparagus Wrapped in Prosciutto

Asparagus Wrapped in Prosciutto

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 12 thin spears asparagus, tough ends removed
  • 6 slices prosciutto
  • 4 ounces chèvre cheese
  • 1/4 cup cream cheese, softened
  • Salt and pepper, to taste
  • 12 whole basil leaves
  • 12 slices roasted piquillo or sweet red peppers, drained well

White Truffle Vinaigrette

  • 1/4 cup aged sherry wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon white truffle oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground mustard
  • 1 teaspoon thyme
  • Freshly ground black pepper, to taste


Blanche asparagus in salted boiling water until just tender but still bright green, 1 to 3 minutes. Refresh in ice water and drain.

Lay each sheet of prosciutto out on a work surface. Mix chèvre and cream cheese together and divide it into six portions. Press a layer of cheese at one end of each slice of prosciutto and sprinkle with coarsely ground pepper. Lay a basil leaf and slice of piquillo pepper on top of cheese. Place two asparagus spears crosswise on top of the peppers. Wrap prosciutto into a tight cylinder around the filling.

Chill the rolls for 10 to 15 minutes (or up to 2 hours) and then cut each in half on the diagonal, arranging them on a plate. Serve with White Truffle Vinaigrette.

White Truffle Vinaigrette

Combine all ingredients and blend well. Serve at room temperature.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member