Prosciutto-Wrapped Asparagus with Lemon Gremolata
Crispy, salty, and citrus-kissed, these prosciutto-wrapped asparagus spears are the ultimate party snack — especially next to a tart, effervescent Lucci French 75. They’re as elegant as they are addictive.
This is the ultimate bite-sized show-off: salty, crispy prosciutto wrapped around tender asparagus spears, finished with a bright kiss of lemon gremolata. It’s elegant enough for a dinner party but easy enough for a weeknight — and it disappears from the platter in seconds. The savory-salty bite pairs beautifully with the herbal notes of gin and the zippy acidity of Lucci in a French 75, cutting through richness while keeping things fresh. Every spear is a perfect balance of salty, citrusy, and herbaceous — basically springtime in appetizer form.
Asparagus
1 lb (about 24 thin stalks,) trimmed
Prosciutto
12 slices, halved lengthwise
Extra-Virgin Olive Oil
2 Tbsp
Freshly Ground Pepper
Lemon Zest
1 whole lemon (about 1 Tbsp)
Garlic
1 small clove, very finely minced
Fresh Parsley
2 Tbsp, chopped
Extra-Virgin Olive Oil
1 Tbsp
Sea Salt
Pinch
Instructions:
Serves 6 as an appetizer
Make the Gremolata
In a small bowl, combine lemon zest, garlic, parsley, olive oil, and salt. Set aside.
In a small bowl, combine lemon zest, garlic, parsley, olive oil, and salt. Set aside.
Wrap the Asparagus
Preheat oven to 400 °F
Wrap each asparagus spear with a half-slice of prosciutto in a spiral.
Place on a parchment-lined baking sheet, drizzle lightly with olive oil, and season with black pepper.Roast for 12–15 minutes, until asparagus is tender and prosciutto is crisp.
Finish & Serve
Arrange on a platter and spoon the lemon gremolata over the top just before serving.
Arrange on a platter and spoon the lemon gremolata over the top just before serving.
