Roasted Prosciutto Wrapped Asparagus Bundles

Nothing says Spring like the sweet taste of asparagus! Wrap it in prosciutto for a simple yet elegant side dish, perfect for Easter.

I got this idea from Rachel Ray only her version was with bacon. Prosciutto is a little fancier and I loved how the flavors combined. I enjoyed a bundle with a poached egg for lunch and it was divine, great for brunch!

You can easily double or triple this and assemble them ahead. Can you make them without the prosciutto? … sure! Just sprinkle with a little salt and lay them flat on the baking sheet, you can use the same cooking time.

Roasted Prosciutto Wrapped Asparagus Bundles
4 • Serving Size: 1 bundle • Points +: 2 pts • Smart Points:
64.8 • Fat: 2.1 g • Protein: 7.2 g • Carb: 6.4 g • Fiber: 3 g • Sugar: 0 g
351.8 mg


  • 1 1/4 lb thin asparagus spears, tough ends trimmed
  • extra virgin olive oil spray (I used my misto, lets assume 1/4 tsp)
  • fresh cracked pepper to taste
  • 4 slices (2 oz) thin sliced prosciutto


Preheat oven to 400°.

Lightly spritz asparagus spears with extra virgin oil. Season with fresh cracked pepper and divide into 4 bundles.

Gather 1/4 of the asparagus and use a slice of prosciutto to wrap each bundle and place on a baking dish seam side down. Repeat with remaining, place on baking dish and bake 12 minutes or until asparagus is tender crisp.

Adapted from Rachel Ray.