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Asparagus with Parmesan Sauce and Prosciutto
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Roasted asparagus topped with creamy parmesan sauce and crispy prosciutto bits will steal the show at your next dinner party.
Course: Vegetable Side Dish
Servings: 4 servings
  • 1 lb bunch of asparagus woody ends trimmed
  • 1 Tbsp olive oil
  • 2 tsp lemon zest
  • Salt and pepper
  • 1 Tbsp unsalted butter
  • 1 Tbsp all purpose flour
  • 1 garlic clove slightly crushed
  • 3/4 cup milk whole is preferable, but you can use low fat if you prefer
  • 2 oz Parmesan cheese grated
  • 1/8 lb prosciutto sliced
  1. Preheat the oven to 425 degrees.
  2. Lay asparagus spears on a parchment lined sheet tray. Drizzle with olive oil and sprinkle with salt, pepper and lemon zest.
  3. Line another sheet tray with parchment and lay the prosciutto slices in a single layer.
  4. Place both trays in the oven and roast for a about 10-12 mins, flipping the prosciutto slices once. Roast until asparagus spears are tender and beginning to brown and prosciutto is crispy. The prosciutto may finish before the asparagus, so keep an eye on it as it cooks.
  5. Allow the prosciutto to cool slightly and crumble.
  6. in a small saucepan placed over medium heat, melt the butter and whisk in the flour. Cook for 2-3 minutes, whisking frequently. Slowly pour in the milk while continuously whisking and add the crushed garlic clove. Bring to a boil, then reduce to a simmer and stir in the parmesan cheese.
  7. Cook until the sauce is thick and creamy and the cheese is fully melted, about 3 minutes.
  8. Remove garlic clove and pour sauce over the asparagus and sprinkle with the crumbled prosciutto.