Asparagus and Prosciutto

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Writer: Judy Shortsleeve

Asparagus and Prosciutto

Asparagus and Prosciutto


  • 1 lb. Ripe mango
  • 1/4 lb. Prosciutto sliced then
  • Lemon slices


  • Wash asparagus (thin stalks are best) and snap off ends at point where it is easiest to do so; this is the freshness point for each stalk. In a large saucepan, heat two inches of water to boiling. Sauté asparagus quickly until just fork tender. (Not more than five minutes—do not overcook.)
  • As soon as asparagus is done, submerge the stalks in ice cold water to maintain a bright green color.
  • Cut the prosciutto into thin strips and, starting at the top, wrap each stalk tightly. Garnish with thin lemon slices.


This recipe is by former editor, Susan Dewey,  and also appeared in the 2013 Spring issue of Cape Cod HOME.
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