Prosciutto Wrapped Asparagus with Boursin

It’s holiday party season.  I love a holiday party.  Holiday parties usually involve lots and lots of finger foods.  I loooove finger foods. I love all the little bites, the variety and the fact that utensils usually optional.  In my perfect world, I would eat a plate appetizers  for every meal.  Are there breakfast hors d’oeuvres?  A breakfast appetizer party.  Wouldn’t that be lovely?

Prosciutto wrapped asparagus spears are probably one of my favorite finger foods.  Not only to eat, but to make too.  The first time I had them was at a friends house and I may have eaten half the plate.  Since then I’ve been hooked and this has become one of my go to dishes.  They look pretty, they taste good and you eat them with your hands.  So wonderful.

Here’s what we’re working with.  Prosciutto, asparagus and Boursin garlic and herb cheese spread.

Using a whole slice of prosciutto can be a little over powering salt wise.  I cut the slices into thirds.  The package of prosciutto I bought had 12 slices, which I turned into 36.  Coincidentally, I picked up a bundle of asparagus that had exactly 36 spears.  That never happens.

Toss the asparagus with some olive oil, pepper and a little bit of salt.  Be careful to not over salt the spears since prosciutto is pretty salty on it’s own.

Now the fun part.  Spread a bit of boursin onto the prosciutto then wrap it around the asparagus.  The boursin serves two purposes here.  First, it tastes really good.  Second, it helps the prosciutto stick to the asparagus and not unravel while baking.

Place the wrapped spears on a baking sheet and bake at 350 for 10 minutes, depending on the thickness of the asparagus.  The asparagus will be tender but still a little crisp.  They can be served warm, however they’re just as tasty at room temperature.

This is one appetizer I like to bring to parties.  They can be made up to a day ahead and refrigerated, they don’t have to be served warm and they travel well.  These little gems would make an excellent breakfast hors d’oeuvre, especially when served with some mini quiches and tiny cinnamon rolls.  Finger food heaven.

Prosciutto Wrapped Asparagus with Boursin

Recipe Type: appetizer
Prep time:
Cook time:
Total time:
  • 12 slices prosciuitto, each slice cut into thirds
  • 36 asparagus spears, washed and tough ends removed
  • boursin cheese spread
  • 1 T olive oil
  • 1/4 t salt
  • 1/2 t pepper
  1. Preheat the oven to 350 degrees.
  2. Toss the asparagus with olive oil and season with salt and pepper.
  3. Spread 1/2-1 teaspoon of boursin on a slice on a slice of prosciutto. Wrap the prosciutto around the middle of an asparagus spear. Once all the spears have been wrapped, place them on a baking sheet and bake for 10 minutes.
  4. Serve warm or room temperature.


Comments: 6

  1. joybee83 December 11, 2012 at 6:06 pm Reply

    Wow that looks tasty. I actually have some Boursin in my fridge right now. Do you think this would work with raw strips of bacon? Love your blog.

    • Christy December 11, 2012 at 10:28 pm Reply

      Thanks so much. Bacon might work if it’s thin cut, but a thick cut bacon would take too long to cook and I’m afraid you might end up with mushy asparagus, especially if it takes more than 15 minutes to cook. This is one of the reasons I like to use prosciutto, it’s ready to eat out of the package.

  2. A_Boleyn December 11, 2012 at 6:11 pm Reply

    I love all the ingredients in this dish … though I have a thing about asparagus skins being stringy and would probably spend my time peeling them all 3/4 of the way up the stalk.

  3. Mark McKnight December 11, 2012 at 6:38 pm Reply

    Delicious…I didn’t see the boursin first time round…that really completes it…and reminds me of an omelette I had in Maryland with crab and boursin or a similar cream cheese. Love your blog…keep it coming.

  4. Keltie December 13, 2012 at 8:25 am Reply

    I make this recipe with goat cheese and cook them on the BBQ. Delicious!

    • Christy December 13, 2012 at 9:22 am Reply

      I’ve used goat cheese also and it’s really tasty. The grill is also a fantastic way to cook them, I especially love the char marks.

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