Asparagus Wrapped in Prosciutto and Goat's Cheese

    30 min

    My husband taught me this elegant yet easy starter. Always a hit at parties.

    593 people made this

    Serves: 4 

    • 250g (9 oz) prosciutto, sliced
    • 100g (4 oz) spreadable goat's cheese, softened
    • 12 spears fresh asparagus, trimmed

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 230 C / Gas mark 8.
    2. Spread prosciutto slices with cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking tray.
    3. Bake 15 minutes in the preheated oven, until asparagus is tender.

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    Reviews & ratings
    Average global rating:

    Reviews in English (439)


    My kind of recipe - quick and easy to make and tastes delicious. Several people have asked me for the recipe.  -  13 Jan 2012


    I'm a personal chef, & this recipe gets rave reviews. I agree with other reviewers- blanch the asparagus for 1 minute, plunge into an icewater bath, & drain. I used chive & onion soft cream cheese, and sprayed both the bottom of the pan, as well as tops of finished bundles with olive oil. Also, buy the best prosciutto that you can afford, ths helps with the saltiness factor. Elegant, & good either warm or chilled!  -  28 Mar 2006  (Review from Allrecipes US | Canada)


    I have a couple of comments on this recipe. I recommend using black forest ham or any other type of deli sliced ham instead of prosciutto. It stands up to the cream cheese much better and goes very nicely with the asparagus. I've made this before as a cold appetizer and it's great that way too. To do this, boil the asparagus for 1-2 minutes (depending on thickness) just until slightly softened. Immediately immerse in ice water. Drain and blot dry. Assemble as directed and refrigerate. You should boil the asparagus even for the cooked version or it will be crunchy. I found that if you boil the asparagus you should reduce the oven time to 7-8 minutes or the ham begins to get too crispy. Really good either way.  -  20 Aug 2005  (Review from Allrecipes US | Canada)