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Asparagus with prosciutto and pine nuts recipe

Asparagus with prosciutto and pine nuts recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A quick, easy and flavourful side dish of asparagus brightly flavoured with lemon, prosciutto and pine nuts.

16 people made this

IngredientsServes: 6

  • 50g butter
  • 80g thinly sliced prosciutto, chopped
  • 2 cloves garlic, minced
  • 8 tablespoons pine nuts
  • 5 tablespoons fresh lemon juice
  • 900g fresh asparagus, trimmed
  • salt and pepper to taste

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. Melt butter in a frying pan over medium heat; cook and stir the prosciutto, garlic and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice.
  2. Bring a saucepan filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.


Instead of prosciutto, use pancetta cubes instead.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (12)

by nappingkat

Since I don't eat meat or dairy I made this with vegetarian bacon instead of prosciutto, and Earth Balance margarine instead of butter. It was amazing, took it to a dinner party where everybody else was a meat eater and it was a huge hit. Didn't need any salt just a little pepper. I did add a dash of basil and oregano.-10 Apr 2010

by Janice

This is a great recipe, although we thought it was way too lemony and we love lemon. I would cut it back to about 1/4 cup or so. We made the recipe as is and didn't change a thing.-17 May 2010

by Tara Parsons

This was SUPER! I made the recipe as written except for the added salt. Prosciutto is salty enough. We all loved it, even the 4 year-old. It smelled wonderful while cooking and was very fast and easy to make. YUMMY!-18 Apr 2010

Watch the video: how to make GRILLED PROSCIUTTO WRAPPED ASPARAGUS (October 2021).