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Spring asparagus is at it's peak and this Balsamic Glazed Asparagus with Crispy Prosciutto is a stunning side dish for Easter or any special occasion! Tender roasted asparagus cooks together with prosciutto and pine nuts for a quick and easy side that's ready in just 20 minutes!
Easter is around the corner, we've still got tons of snow in Minnesota, but those first bunches of fresh spring asparagus are showing up at the stores!
This is a simple roasted asparagus dish, made elegant enough for the holidays with lots of toppings and a drizzle of sweet and savory balsamic glaze! Try my Roasted Carrots and Cauliflower too!
If you love asparagus, try my Asparagus Soup, this Creamy Asparagus Ravioli, and this Spring Asparagus Salad, also a great side dish for Easter brunch or dinner!
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Seasonal Ingredients
At its core, this is a very basic recipe for roasted asparagus, with all the toppings being optional! The pine nuts, the prosciutto, the Parmesan cheese and the drizzle of balsamic glaze all make this dish super special and holiday-worthy, but you can leave off any component you don't like!
- Asparagus - I like to use asparagus with a medium thickness, but really any will work. The thin spindly ones will need a shorter cooking time and the thick spears will take a little longer. Try my Asparagus Broccoli Soup too!
- Prosciutto - This Italian favorite becomes a totally new taste and texture when you bake it! Crispy prosciutto is delicious and if you love it like I do, try this Cauliflower White Bean Soup with Crispy Prosciutto or this Creamy Zucchini Mushroom Pasta!
- Olive Oil, Salt and Pepper - These are the very basic elements of vegetable roasting. Toss them with the asparagus to evenly coat and properly season every bite.
- Pine Nuts - An expensive ingredient, but a little goes a long way! The pine nuts get toasted on the pan as the asparagus finishes roasting. Keep and eye on them, if one finishes cooking before the other, just pull it from the oven. Extra pine nuts are delicious on this Goat Cheese Appetizer Dip, also great for Easter!
- Parmesan Cheese - I always recommend buying a block of Parmesan cheese for the best value and quality and shredding it yourself. It lasts a very long time in the fridge, whereas the pre-shredded containers tend to go bad before they get used. Use a vegetable peeler to get those big beautiful curls.
- Balsamic Glaze - I've gone simple and used store-bought balsamic glaze here. It's a delicious product, sweet and savory, although you can make your own if you want to. In a small pot, combine ¼ cup balsamic vinegar and 1 Tablespoon of honey and simmer on low for about 5 minutes until it just slightly thickens. Be careful, it can burn quickly. A store-bought bottle lasts a long time in the fridge and is really handy. I love it on Homemade Pizza, Bruschetta with Cherry Tomatoes, or this Melon Prosciutto Salad.
See recipe card for quantities.
Instructions
Step 1 - Wash and Trim your Asparagus - Snap off the bottom of the asparagus spear, where it naturally snaps is where you want to trim off the ends on the whole bunch.
It should be an inch or two cut off and discarded. I throw the ends in my freezer to make Homemade Chicken Stock.
Step 2 - Roast the Asparagus with the Prosciutto - Line a large baking sheet with parchment paper and lay four thin slices of prosciutto to one side and the asparagus to the other. Toss the asparagus well with olive oil, salt and pepper. Use your hands!
Roast in a HOT preheated oven, 425° for about 12 minutes until the prosciutto are crisp.
Step 3 - Remove the Crispy Prosciutto - Add the pine nuts to the sheet pan in place of the prosciutto and give the asparagus a toss with tongs.
Continue roasting in the oven another 4 or 5 minutes until the pine nuts are toasted.
Step 4 - When the pine nuts are toasted and golden - the asparagus should be done too. It should be al dente, still with some bite to it and not mushy.
The cooking time here can depend on the thickness of your asparagus spears. Mine were medium in thickness.
If you don't think your asparagus is quite done, just remove the pine nuts and roast the asparagus a bit longer.
Step 5 - Arrange on a Serving Platter - Add the asparagus to a serving platter and drizzle it with balsamic glaze.
Top it with pine nuts, crumble the crispy prosciutto across the center and add big shavings of Parmesan cheese. Garnish with lemon wedges and serve!
Tip: Roasting should be done in a hot oven at a high temperature, like 425°. Trying to roast asparagus at a lower oven temperature can make it soggy and mushy.
Storage & Make Ahead Instructions
- Storage - Leftover asparagus will keep in the fridge for a day or two. This dish does not freeze well.
- Make Ahead Instructions - You can make this dish ahead for a holiday and even transport it to the host's house. Go ahead and roast the asparagus, prosciutto and pine nuts. I would then add the asparagus and pine nuts to some kind of baking dish that can be warmed in the oven but also used as the serving dish. Store this in the fridge up to 1 day in advance, although the same day is better.
- Store the crispy prosciutto in a separate airtight container. If you are going to be serving it in the next couple hours, there is no need to refrigerate it.
- When ready to reheat, warm the baking dish in the oven until the asparagus is warmed through. Add the crispy prosciutto for the last few minutes to rewarm, and then top it with balsamic drizzle and Parmesan cheese shavings
What to Serve It With
This roasted asparagus with prosciutto and Parmesan is the perfect Easter side dish with that seasonal spring asparagus! Serve it along with the ham Rosemary Garlic Mashed Potatoes, Green Bean Au Gratin or Broccoli Au Gratin.
Add Simple Green Beans and Carrots with Butter or one of these other spring holiday side dishes:
Top Tip
Remember this is a basic recipe for simple roasted asparagus! That means you can add any or all of the toppings, or leave off any or all and you will still have delicious roasted asparagus!
Keep it vegetarian by leaving out the prosciutto. Leave out the pine nuts, or omit the Parmesan. Goat cheese would be a delicious substitute!
Recipe FAQs
Sometimes you'll just have to use what they have, but the most important thing is to keep an eye on your roasting time. Thin asparagus will roast quicker. Thick spears may take longer. A good test is to taste one! It should be al dente, with a bit of bite and never mushy!
Yes, this dish is naturally gluten-free! It can also be varied in several ways. Omit the cheese to keep it dairy-free and also omit the prosciutto to keep it vegan.
No, peeling asparagus is unnecessary. Removing the bottom couple inches of the stalk where it naturally breaks will get rid of the woody inedible part. The rest is edible and fine to eat without peeling.
Yes, you can simply leave off the prosciutto. You can really omit any part of the topping that you dislike. The basic roasted asparagus is delicious as is, or with any or all of the toppings!
More Favorite Recipes for Spring!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
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Balsamic Glazed Asparagus with Crispy Prosciutto
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Print Pin RateIngredients
- 1.5 to 2 pounds asparagus washed and ends trimmed
- 4 slices prosciutto thinly sliced
- 1 Tablespoon olive oil
- ½ teaspoon kosher salt
- 10 grinds fresh black pepper
- 2 Tablespoons pine nuts
- ½ cup Parmesan cheese shaved
- 1 Tablespoon balsamic glaze
Instructions
- Preheat the oven to 425° convection bake. Line a large baking sheet with parchment paper. Lay 4 slices of prosciutto on the far side of the pan and the asparagus on the other.
- Drizzle the asparagus with the olive oil and season with the salt and pepper. Toss the asparagus with your hands to fully coat it, keeping it separate from the prosciutto. Bake for 12 minutes.
- Remove the prosciutto to a plate when crispy. Add the pine nuts to the baking sheet where the prosciutto was. Give the asparagus a toss and spread it out to give it more room. Bake another 4 to 5 minutes until the pine nuts are toasted and the asparagus is al dente, tender but not mushy.
- Remove the asparagus to a serving platter. Drizzle it with balsamic glaze and top the center with the crumbled crispy prosciutto, the toasted pine nuts, and big shavings of Parmesan cheese (use a vegetable peeler). Garnish with lemon wedges if you like!
Notes
- This roasted asparagus can be made with any and all of the toppings, or any can be omitted.
- Thin asparagus spears may need a little less roasting time while thick spears may need a little longer. Keep an eye on your pine nuts and remove them so they don't burn.
- Make Ahead Instructions - Roast the asparagus, prosciutto and pine nuts. I would then add the asparagus and pine nuts to some kind of baking dish that can be warmed in the oven, but also used as the serving dish. Store this in the fridge up to 1 day in advance, although the same day is better. Store the crispy prosciutto in a separate airtight container. If you are going to be serving it in the next couple hours, there is no need to refrigerate it. When ready to reheat, warm the baking dish in the oven until the asparagus is warmed through. Add the crispy prosciutto for the last few minutes to rewarm, and then top it with balsamic drizzle and Parmesan cheese shavings.
John Patrick Rice, PhD says
I tried this recipe for our Easter dinner this year and it was wonderful. It was sort of last minute... asparagus was on sale 2 for 1. I couldn't find prosciutto in Elko anywhere (except wrapped around cheese sticks) so I substituted a slice of deli ham and a slice of bacon. Not the same, but it worked. I didn't have balsamic glaze so I made it according to your recipe and it was great. A VERY tasty recipe. I still have another pack of asparagus, so I may try your asparagus soup!
Meryl Downing says
Thanks John, those are good substitutions!
Ann says
Another hit! Asparagus is always good, but this recipe makes it really special.