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Oven-Roasted Prosciutto-Wrapped Asparagus with Whole Grain Mustard Butter

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asparagus with prosciutto

 

This funny-looking veggie always makes me giggle when I think of how “elegant” it can become and is my personal go-to veggie for company! I mean really – – ugly-looking stalks with funny little tips! But wrap them in prosciutto and roast them in the oven, and you have one classy vegetable side dish definitely worthy of even the most important of company. 

Sauces, dressings and simple marinades take this veggie over the moon for a nice romantic dinner for two, also! I especially love this with my filet mignon or prime rib roast, but it really pairs well with just about anything! In the summertime, you can even toss them on the grill! 

But it’s FREEZING cold outside right now, and my little toes and nose say oh hellllllll no! So for special winter occasions, we’re staying inside where it’s toasty warm and just roast them in the oven instead. 😉 

So anyways, this time I decided to make a simple but very flavorful butter, since I was out of olive oil, and dress it up with some whole grain mustard. Wow, was it ever good! I almost added a bit of balsamic vinegar, but I’m so glad I didn’t. It would’ve taken over and completely masked the asparagus, prosciutto, and that exquisite whole grain mustard! 

 

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The above is what I used, but any whole grain, dijon or spicy brown mustard would work for this. Just use your own personal favorite. You can also add as much (or little) as you’d like, too. But don’t be afraid to add a nice amount because the asparagus, as you know, is quite flavorful and can handle a little competition! 😉 

You could most certainly opt for olive oil as well, but since I was out, melted butter did the trick and was very, very good! I think I actually prefer it now to olive oil for this. But again, just use my recipe as a guide and go with whatever you personally enjoy. 

 

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I think using butter may have been what helped in making the prosciutto slightly crisp better in the oven this time, too. It doesn’t turn out “crispy” per say, but just gives it a slight crisp in places. It really was just right for us! And that whole grain mustard is my new best friend! 😉 

 

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So if you’re in need of a simple, yet impressive, side dish for your New Year’s Eve dinner, Valentine’s Day dinner, or any upcoming special event, you’ll want to keep this one in mind and Pin It to save!  You’ll hardly believe that something that tastes this good only has 4 ingredients and takes only about 20-25 minutes (including rolling) with almost no effort at all! I hope it becomes your stand-by go-to for company, too! And let’s get ready to ring in the New Year! 😀

 

 

 

OVEN-ROASTED PROSCIUTTO-WRAPPED ASPARAGUS with WHOLE GRAIN MUSTARD BUTTER

Serves 4 (2 bundles of 3 per person)

 

24 thin to medium thick fresh asparagus spears

8 paper-thin slices of prosciutto

4 Tbl. (half a stick) real butter

2 Tbl. whole grain mustard, or to taste

(salt and coarse ground pepper if desired, to taste)

 

DIRECTIONS:

Preheat oven to 350 degrees.

Line a baking sheet with foil.

Wrap 3 spears of asparagus in each slice of prosciutto. (*A little salt and some pepper can be sprinkled on top of asparagus before wrapping if desired.) 

Place onto baking sheet seam side-down.

In small bowl, melt butter in microwave. Stir in mustard. Drizzle evenly over each bundle of wrapped spears. *Make sure you spoon a little mustard and butter evenly on each of them as it doesn’t completely mix together. (*More pepper can be sprinkled on top if desired. Prosciutto is salty, so no more salt should be needed.)  

Pop into preheated 350 oven for 18-20 minutes for crisp-tender. *Time depends on thickness of spears. Serve hot.  

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Cheryl at Snaps of Ginger

Friday 4th of April 2014

This looks amazing! I have just found my contribution to Easter dinner!

Hopped over from Roxy's Social Media Milestone Link Party.

~Cheryl http://snaps-of-ginger.blogspot.com/

Roxy | Roxy's Kitchen

Wednesday 2nd of April 2014

I'm having roasted asparagus as I type this :). Would love to try out this version with prosciutto. So healthy and delicious! Thanks for sharing this as well at my Facebook Milestone Link Party :)!