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A platter of oven roasted asparagus spears topped with balsamic glaze and crispy prosciutto with pine nuts.
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5 from 5 votes

Balsamic Glazed Asparagus with Crispy Prosciutto

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!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 97kcal

Ingredients

  • 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.

Nutrition

Calories: 97kcal | Carbohydrates: 6g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 274mg | Potassium: 217mg | Fiber: 2g | Sugar: 2g | Vitamin A: 701IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 2mg