Prosciutto wrapped asparagus and melon are salty, sweet, and juicy — the trifecta you never knew that you needed. They are easy to make with just a handful of simple ingredients. It's the perfect recipe to fire up the grill for in the summer season or throw on a grill pan over the stove in the spring. These asparagus and cantaloupe bundles are a total crowd-pleaser and worth the extra prep of assembling. You will be serving these up to your guests (or yourself) all season long.
Why You'll Love Prosciutto Wrapped Asparagus and Melon
- It's easy to make with a handful of simple ingredients. A ripe cantaloupe, one bundle of asparagus, and a small package of prosciutto is all you need to make this crowd-pleasing appetizer. It takes a bit of time to prep them as you have to assemble each bundle, but it's totally worth the extra time.
- You can grill the bundles or leave them as is. We typically grill the bundles after assembling them, but it's totally acceptable to leave the prosciutto uncooked. Heating them on the grill for a couple minutes per side enhances its already smokey flavor. These little bundles are so crave-worthy and perfect for your next cookout.
- They are the perfect spring or summer appetizer. Serve these prosciutto wrapped asparagus and cantaloupe bundles in the spring or summer season when the produce is fresh. They are great served as an Easter Appetizer, or along with your favorite Summer Grill Recipes at your next summer cookout.
Ingredient Notes
To make this easy prosciutto wrapped asparagus and melon, you will need the following ingredients (full quantities in the recipe card below):
- asparagus
- olive oil
- salt and pepper
- melon - I used cantaloupe but any melon will work (except watermelon). Try it with honeydew melon.
- prosciutto
You will also need measuring spoons, nonstick cooking spray, and a grill.
How to Make the Best Prosciutto Wrapped Asparagus and Melon
- Season and grill asparagus. Trim the bottom 1 to 1.5-inches off the ends of the asparagus. Drizzle the asparagus with olive oil and season with salt and pepper. Heat a grill over medium-high heat until it reaches about 400 degrees (or heat a grill pan on the stove). Grill the asparagus until tender, about 2-3 minutes per side. Remove and set aside.
- Assemble bundles. Peel the cantaloupe and scoop out seeds, then slice into wedges. You can get about 18-20 wedges per cantaloupe. Slice each piece of prosciutto in half lengthwise, then take one single piece and wrap it around 1 cantaloupe wedge and 2-3 pieces of asparagus. Repeat until all the bundles are prepped.
- Grill bundles. Spray the grill with nonstick cooking spray, then grill the asparagus bundles for about 2 minutes per side. Remove and season with a little more black pepper. Serve immediately.
Recipe Tips and Tricks
- Varying cook times: If your asparagus is large and thick, they’ll may need an extra minute on the grill. If they are thin, flip them over after just a minute or 2.
- How to store: After the grilled asparagus and cantaloupe bundles have cooled to room temperature, store them in an airtight container in the fridge for 4-5 days.
- How to reheat: Prosciutto wrapped asparagus and melon are best served fresh. If you have leftovers, you can eat them cold or reheat on the grill or in a 400F oven or air fryer for 5-10 minutes until the prosciutto is crisp.
More Asparagus Recipes
- Cheesy Roasted Asparagus
- Asparagus Tart
- Lemon Asparagus Soup with Parmesan
- Chopped Asparagus Salad
- Spring Pesto Pasta with Asparagus
- Roasted Asparagus with Poached Eggs
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Recipe
Prosciutto Wrapped Asparagus and Melon
- Total Time: 23 minutes
- Yield: 20 pieces
- Diet: Gluten Free
Description
Prosciutto wrapped asparagus and melon are salty, sweet, and juicy. They are easy to make with a handful of simple ingredients, then cooked on the grill.
Ingredients
- 1 pound asparagus (1 bunch)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium cantaloupe (or honeydew melon)
- 4 ounces prosciutto
- nonstick cooking spray
Instructions
- Trim the bottom 1 to 1.5-inches off the ends of the asparagus. Drizzle the asparagus with olive oil and season with salt and pepper.
- Heat a grill over medium-high heat until it reaches about 400 degrees (or heat a grill pan on the stove). Grill the asparagus until tender, about 2-3 minutes per side. Remove and set aside.
- Peel the cantaloupe and scoop out seeds, then slice into wedges. You can get about 18-20 wedges per cantaloupe.
- Slice each piece of prosciutto in half lengthwise, then take one single piece and wrap it around 1 cantaloupe wedge and 2-3 pieces of asparagus. Repeat until all the bundles are prepped.
- Spray the grill with nonstick cooking spray, then grill the asparagus bundles for about 2 minutes per side.
- Remove and season with a little more black pepper. Serve immediately.
Notes
Varying cook times: If your asparagus is large and thick, they’ll may need an extra minute on the grill. If they are thin, flip them over after just a minute or 2.
How to store: After the grilled asparagus and cantaloupe bundles have cooled to room temperature, store them in an airtight container in the fridge for 4-5 days.
How to reheat: Prosciutto wrapped asparagus and melon are best served fresh. If you have leftovers, you can eat them cold or reheat on the grill or in a 400F oven or air fryer for 5-10 minutes until the prosciutto is crisp.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grill
- Cuisine: American
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