This delicious ham wrapped asparagus recipe is a crowd pleaser at any event! It’s easy to prepare and make ahead for dinner parties or brunch, or you can prepare it as a side dish for your favorite meal. Use good quality Iberian or Serrano ham for the best results.
Love Spanish appetizers? Don't miss these recipes for pinchos morunos (Spanish pork skewers) and pea and mint soup with crispy ham.
Introduction
Spring has arrived in Madrid early this year with temperatures in the high 60’s since mid-February! It’s been a pleasure cooking with both winter and summer vegetables over these past weeks. One of the vegetables you’ll start seeing right around now is fresh asparagus: one of my all-time favorite vegetables and the star of this Spanish-style roasted asparagus recipe.
Asparagus and ham is a perfect pairing, and this simple recipe uses delicious Spanish ingredients to take things to the next level. While any cured ham will do, I recommend making this with good quality Spanish jamón--either Iberian or Serrano. And for a real treat, this recipe is topped with grated Manchego cheese too. You really can’t go wrong!
Ingredients
You only need 5 simple ingredients to make these mouthwatering ham wrapped asparagus spears! Here's what you need:
- Asparagus Spears: Make sure to choose ones that are bright green and firm without being tough or woody.
- Olive Oil: Use a good quality Spanish extra virgin olive oil for the best flavor.
- Black Pepper: This is the only seasoning you need in this simple recipe! There's plenty of salt in the cured ham and cheese.
- Cured Ham: Use Iberian, Serrano, or proscuitto cured ham.
- Manchego: Use freshly grated cheese for the best texture and flavor.
See recipe card for full information on ingredients and quantities.
How to Make Ham Wrapped Roasted Asparagus
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Trim the asparagus spears, then toss them with olive oil and black pepper in a baking dish. (image 1)
- Wrap each asparagus spear with the cured ham on the diagonal, making sure the whole spear is wrapped. (image 2)
- Bake at 425°F (220°C) for 5 minutes, then flip the spears and top with grated Manchego. (image 3)
- Bake for another 5 minutes, then serve the ham wrapped asparagus spears right away and enjoy! (image 4)
Recipe FAQs
Soggy oven roasted asparagus usually happens because the pan is overcrowded and the asparagus begins to steam, or because the asparagus was overcooked. However, even if it gets soggy, it's still delicious!
Thin asparagus can sometimes be more tough, while thicker asparagus can be more tender. However, if you're using fresh good quality asparagus, either size should be wonderful!
There's no need to soak asparagus unless it came from a small local farm or your own garden. Soaking it in water for 15 minutes helps remove any dirt trapped in the tops of the spears. If you're using commercially grown asparagus, a quick rinse should be all you need to do before cooking.
Serve
These ham-wrapped roasted asparagus spears are perfect as a start to an elegant meal or as part of a tapas feast. Pair these spears with other Spanish dishes like patatas alioli, chorizo stuffed mushrooms, shrimp in whiskey sauce, or almejas a la marinera (Spanish clams).
Expert Tips
- Prepare these ham wrapped asparagus stalks up to a day in advance, and cover with clingfilm. When ready to roast, simply remove from the refrigerator and they’ll be ready in minutes!
- Leftovers make a delicious addition to any salad. You can even cut them into smaller pieces with kitchen scissors and sprinkle them on top of your favorite greens. With a squeeze of lemon and some extra virgin olive oil, you’ll be in salad heaven.
- If someone you are serving doesn’t eat ham, roast the asparagus on its own, and once roasted make a pincho (a skewer) with the roasted asparagus and sundried tomato. It’s just as delicious!
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Roasted Asparagus Wrapped in Ham with Manchego Cheese
Ingredients
- 18 asparagus spears ends trimmed
- extra virgin olive oil for drizzling
- â…“ pound thinly sliced cured ham such as Iberian, Serrano, or Prosciutto
- black pepper to taste
- grated Manchego cheese
Instructions
- Cover a baking sheet with aluminum foil and preheat the oven to 425°F (220°C).
- Coat the asparagus spears with extra virgin olive oil and fresh black pepper in a large bowl or baking dish. The cured ham and Manchego cheese are both salty, so skip adding extra salt here.
- Wrap each asparagus spear with cured ham. If your ham slices are very large, you may only need to use half of a slice per spear. Roll on the diagonal to fully wrap the asparagus.
- Place each wrapped spear on the baking sheet, making sure they aren’t touching one another, or they’ll steam instead of getting crispy.
- Drizzle lightly with olive oil, then bake for 5 minutes in the middle of the oven.
- Flip each asparagus spear, top with grated Manchego as desired, and bake for another 5 minutes, or until browned. If the spears don't brown, broil until the spears are golden on top.
- Remove the pan from the oven and let them cool slightly. Serve the asparagus immediately, or reserve and reheat quickly before serving.
Notes
- Budget 2-3 asparagus spears per person if serving as an appetizer.
- Prepare these ham wrapped asparagus stalks up to a day in advance, and cover with clingfilm. When ready to roast, simply remove from the refrigerator and they’ll be ready in minutes!
- If someone you are serving doesn’t eat ham, roast the asparagus on its own, and once roasted make a pincho (a skewer) with the roasted asparagus and sundried tomato. It’s just as delicious!
- Leftovers make a delicious addition to any salad. You can even cut them into smaller pieces with kitchen scissors and sprinkle them on top of your favorite greens. With a squeeze of lemon and some extra virgin olive oil, you’ll be in salad heaven.
Nutrition
Photography by Giulia Verdinelli
Steve
Yikes!
Too salty@
Rex Hutcheson
The prosciutto and cheese make a great taste combination for the asparagus.
Bet
Fantastic recipe! I'm not a huge fan of asparagus, but this specific recipe made me completely rethink my preferences 🙂 Would recommend Lauren's recipe, 10/10!