Photo of Prosciutto-wrapped asparagus by WW

Prosciutto-wrapped asparagus

PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
This delicious recipe is finger food at its finest: So simple to prepare and such a tasty combination. Spreading a little bit of cream cheese down the center of each prosciutto slice before wrapping the blanched asparagus really puts the flavor over the top. All that's left to do is drizzle with good-quality balsamic vinegar and a few cranks of black pepper before serving. For even more convenience, this dish can be prepared up to a day before serving. Simply cover with a damp paper towel and wrap in plastic wrap. Garnish with the vinegar and pepper just before serving.


Table salt

½ tsp, for cooking water


6 oz, thinly sliced into 20 pieces

Uncooked asparagus

1 pound(s), thick spears, ends trimmed (about 20 per bunch)

Low fat cream cheese

¼ cup(s)

Balsamic vinegar

1 tsp, good-quality

Black pepper

tsp, freshly ground, or to taste


  1. Line a baking sheet with paper towels. Fill a large bowl with ice water. Fill a large stock pot with water; stir in salt. Set over high heat; bring to a rolling boil. Blanch asparagus just until tender, about 3 to 4 minutes depending on asparagus thickness. Drain; immediately plunge asparagus into ice bath. Let asparagus chill for 3 to 5 minutes; place in a single layer on prepared baking sheet to dry.
  2. Lightly spread a dab of cream cheese down center of each prosciutto rectangle; place asparagus stalks across narrow bottom end of prosciutto at a slight angle. Gently wrap prosciutto around asparagus so it covers stalks. Place asparagus on a serving platter; sprinkle with vinegar and season with several grinds of black pepper just before serving. Yields 1 asparagus per serving (depending on asparagus thickness).