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June 12, 2023

Asparagus Baked with Burrata and Prosciutto

Asparagus wrapped in prosciutto and topped with burrata
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Asparagus Baked with Burrata and Prosciutto

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Spring is asparagus season, and this dish is always best with fresh in-season asparagus. In-season, asparagus is tender and sweet. While steamed or baked asparagus is divine on its own, adding a few simple ingredients creates something equally exciting — for a first course or main dish. This dish is also great when you want to transform leftover asparagus into something new. Here is a simple recipe with some variations.

Ingredients

Asparagus

Bacon, prosciutto, or pancetta

Burrata, fresh mozzarella, or Parmesan cheese

Olive oil

Instructions

  • Prep the Asparagus:
    Choose between steaming or roasting to prepare the asparagus.

    • To steam: Place a steaming rack in a pot with water just below the rack. Heat until steaming. Add the asparagus, cover, and steam until tender. Check doneness by piercing with a knife.
    • To roast: Preheat the oven to 350° F (175° C). Toss asparagus lightly with olive oil and spread on a baking sheet. Roast until tender, which will result in a slightly caramelized flavor.

  • Assemble:
    Once cooked, wrap the asparagus in bacon, prosciutto, or pancetta. Place them in a baking dish. Top with burrata, fresh mozzarella, or a generous sprinkle of Parmesan cheese.

  • Bake:
    Drizzle the wrapped asparagus with a bit of olive oil and bake at 400° F (200° C) until the cheese melts and turns golden. For an extra touch, broil for 1-2 minutes to brown the cheese a little.

  • Serve:
    Serve warm as a first course, or as a simple main dish.

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Notes

  • Make Ahead: You can steam or roast the asparagus in advance and refrigerate until you’re ready to assemble and bake. 
  • Cheese Variations: Burrata adds a luxurious creaminess, while mozzarella is kid-approved and always a hit. Parmesan brings a sharper, nutty flavor if you prefer something different.
  • Cooking Times: Prosciutto and pancetta cook quickly. If using bacon, bake the asparagus until the bacon begins to crisp before adding the cheese.

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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