Prosciutto wrapped Asparagus with Fontina ___

Prosciutto wrapped Asparagus with Fontina


For the Asparagus:

  • 1 pound asparagus spears (ends trimmed)
  • 0.25 pound prosciutto slices
  • 3 ounces fontina cheese cut into 1/ oz strips
  • 2 tablespoons extra virgin olive oil
  • 0.25 cup white wine
  • 0.5 lemon, juice only
  • salt and black pepper to taste


Preheat oven to 425 degrees

Place the oil and the asparagus in a bowl and toss together until the asparagus is fully coated. Season with salt and pepper.

Take about 4-5 asparagus spears and add the fontina. Use one prosciutto slice to wrap the asparagus and cheese together.

Arrange in a small baking dish. Add the wine and lemon juice to the bottom and roast in the oven for 25-30 minutes.

Serve immediately.