Keto Prosciutto Wrapped Asparagus with Gorgonzola

This Keto Prosciutto Wrapped Asparagus with Gorgonzola is a delectable fusion of savory and creamy flavors paired with a delightful crunch. Perfect for those on a ketogenic diet, it's a dish that promises to tantalize your taste buds while keeping carbs at bay. Enjoy these bundles of joy as an appetizer or a side to your favorite keto-friendly main course.

Course Appetizer

Cuisine Italian

Keyword Gorgonzola Recipes, keto appetizer, Keto Prosciutto Wrapped Asparagus, Low Carb Asparagus

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 200kcal

Equipment

Baking sheet
Parchment paper or silicone mat
Knife
Cutting board
Small bowl
Pastry brush

Ingredients

16 medium asparagus spears, trimmed about 1 pound / 450g
8 slices prosciutto about 4 ounces / 113g
½ cup Gorgonzola cheese, crumbled about 2 ounces / 56g
1 tablespoon olive oil 15ml
½ teaspoon black pepper 2g
¼ teaspoon garlic powder 1g
¼ teaspoon salt 1g, or to taste

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Wash the asparagus and pat dry. Trim the woody ends by snapping the bottom inch or so off each spear.
Cut the prosciutto slices in half lengthwise to make 16 long strips.
In a small bowl, mix together the olive oil, black pepper, garlic powder, and salt.
Brush the asparagus spears lightly with the seasoned olive oil.
Wrap each asparagus spear with a strip of prosciutto, starting from the bottom and spiraling up to just below the tip.
Arrange the wrapped asparagus on the prepared baking sheet in a single layer, ensuring they do not touch.
Sprinkle the crumbled Gorgonzola evenly over the wrapped asparagus.
Bake in the preheated oven for 12-15 minutes, or until the prosciutto is crisp and the asparagus is tender.
Remove from the oven and let cool for a couple of minutes before serving.

Notes

For a vegetarian version, replace prosciutto with a thin slice of eggplant or zucchini, and use a vegetarian cheese instead of Gorgonzola.

Adjust the baking time if you have thicker asparagus spears, as they may take longer to cook.

If you prefer your asparagus with a bit of crunch, check for doneness at the 10-minute mark.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and are delicious served cold or reheated in the oven.

Nutrition