Prosciutto-Wrapped Asparagus with Honey Drizzle

You know that one appetizer that disappears from the platter before you’ve even had a chance to take your apron off? This is that dish. When you’re juggling a dozen holiday tasks and need a showstopper that’s secretly simple, this Prosciutto-Wrapped Asparagus with Honey Drizzle is your answer. It’s the perfect blend of salty, sweet, and crisp that feels fancy but is honestly a breeze to pull together. Isn’t it wonderful when the easiest recipes get the biggest compliments?

Top Reasons To Make It

This recipe is a holiday lifesaver for so many reasons. First, it comes together in under 30 minutes, which is a blessing when your oven is the busiest appliance in the house. Second, it’s naturally gluten-free and can be easily tweaked for other diets. But the real reason? It’s just so, so delicious. The combination of crisp-tender asparagus, salty prosciutto, and that sweet honey drizzle is absolutely irresistible. It’s a guaranteed crowd-pleaser that’ll have your guests asking for the recipe.

Ingredients

• 1 lb fresh asparagus, ends trimmed (look for medium-thick stalks for the best texture)
• 4 oz thinly sliced prosciutto (about 12 slices)
• 2 tbsp olive oil (for helping everything get beautifully crisp)
• 1 tbsp honey (for that perfect sweet finish)
• 1/2 tsp black pepper, freshly ground (to balance the sweetness)
• Flaky sea salt, for garnish (optional, but a lovely final touch)

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. If your asparagus stalks are thick, you might want to peel the lower half with a vegetable peeler for even tenderness. Pat the asparagus completely dry with paper towels—this is key for getting them to roast, not steam.
3. Divide the asparagus into 12 small bundles, about 3 to 4 stalks each. Wrap one slice of prosciutto around the middle of each bundle, starting about halfway up the stalks. The ends of the asparagus can stay unwrapped.
4. Arrange the wrapped bundles on the prepared baking sheet. Drizzle them evenly with the olive oil and sprinkle with black pepper.
5. Bake for 12-15 minutes, or until the prosciutto is crisp and the asparagus is tender-crisp when you pierce it with a fork.
6. Transfer the bundles to a serving platter. Drizzle immediately with honey and finish with a tiny pinch of flaky sea salt if you like. Serve warm.

Holiday Serving Ideas & Pairings

This versatile appetizer fits right in on any holiday spread. For your Thanksgiving charcuterie board, tuck a few bundles next to some creamy brie and crackers. They’re also a fantastic addition to your lineup of Friendsgiving appetizers because they’re easy to eat while mingling. And for Christmas appetizers, arrange them on a beautiful platter with other finger foods like stuffed mushrooms and cranberry brie bites. They pair wonderfully with a crisp, unoaked Chardonnay or even a sparkling apple cider for a non-alcoholic option.

Variations & Substitutions

Don’t have prosciutto? Thinly sliced smoked turkey from the deli counter works in a pinch for a similar smoky, salty vibe. For a vegetarian twist, you can swap the prosciutto for a thin strip of roasted red pepper and add a sprinkle of smoked paprika to keep that depth of flavor. If you want a little kick, add a pinch of red pepper flakes to the honey before drizzling. And for a different cheese option, try slipping a thin sliver of sharp provolone or mozzarella inside the bundle before you wrap it.

Prosciutto-Wrapped Cooking Tips

• Dry those stalks! Any extra moisture will make the asparagus steam instead of roast, so take a minute to pat them thoroughly.
• Don’t wrap the bundles too tightly. The prosciutto will shrink as it cooks, so a loose wrap prevents it from snapping.
• Use a baking sheet with enough space. Crowding the bundles will also lead to steaming. Give them some room to get crispy.
• For extra crispy prosciutto, you can pop them under the broiler for the last minute—but watch them like a hawk!
• Honestly, the honey drizzle is non-negotiable for me. It makes the whole dish. But if you’re really against it, a balsamic glaze is a lovely alternative.

Storage & Reheating

These are truly best served straight from the oven. But if you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 2 days. To reheat, avoid the microwave—it will make the prosciutto soggy. Instead, pop them back on a baking sheet in a 350°F oven for 5-7 minutes until warmed through. I don’t recommend freezing them, as the asparagus will become mushy when thawed.

Frequently Asked Questions

• Can I make these ahead of time for my Thanksgiving party food spread? You can prep the bundles a few hours ahead! Wrap them up, place them on the baking sheet, cover with plastic wrap, and keep them in the fridge until you’re ready to bake. Drizzle with honey only after they come out of the oven.
• What are some other easy Thanksgiving appetizers ideas to serve with these? They go great with other simple bites like a warm spinach and artichoke dip, baked brie with jam, or even a simple cheese ball with crackers. It’s all about mixing textures and flavors.
• My asparagus is always tough. What did I do wrong? This usually means the ends weren’t trimmed enough. Asparagus stalks have a woody end that needs to be snapped or cut off. Also, make sure you’re not overcooking them—they should be bright green and tender-crisp, not soft and mushy.