Asparagus Involtini (Prosciutto-Wrapped Asparagus)

An elegant alternative to bacon-wrapped asparagus, these prosciutto-wrapped asparagus spears are a delightful combination perfect for spring. Asparagus is quickly blanched and shocked to preserve its bright green color and crisp-tender texture. When paired with nutty Montasio cheese and wrapped in salty prosciutto, these asparagus involtini, the Italian word for “rolls,” make for a great party appetizer or vegetable side dish. Serve these prosciutto-wrapped asparagus warm, accompanied by a fresh salad, or as part of an antipasto platter.

What is Montasio cheese?

Named after the Montasio plateau in Italy, this rich, semi-hard cheese is made from cow’s milk and has a nutty, slightly fruity flavor.

How long should you blanch asparagus?

Asparagus typically takes about three to four minutes to blanch in boiling salted water. To keep the asparagus extra green and crisp before it finishes cooking in the pan, we blanch it for just two to three minutes.

Notes from the Food & Wine Test Kitchen

Chilling the prosciutto in the refrigerator for a few minutes before rolling will help keep it together as you work it around the asparagus; when the prosciutto is too warm it can tear while rolling. 

You can purchase Montasio cheese at specialty cheese shops or online at olioandolive. If you can’t find Montasio cheese, you can substitute it with Parmesan or Asiago cheese. 

Suggested pairing

Pour a crisp, savory Italian white to go with this spring-ready appetizer, like Argentiera Eco di Mare Vermentino.

Make ahead

Rolled and uncooked prosciutto and asparagus wraps can be made stored in an airtight container in the refrigerator for up to four days.