This simple appetizer comes together in minutes and delivers elegant flavor with minimal effort. Thin slices of prosciutto are spread with Alouette garlic-and-herb cheese, then wrapped around stalks of asparagus and roasted until the cheese softens and the prosciutto crisps slightly. It works equally well as a finger-food appetizer or a composed side dish, and it makes a particularly nice addition to holiday spreads like Thanksgiving.
The contrast between the tender asparagus, creamy herbed cheese, and salty, slightly crisp prosciutto is what makes these roll ups so appealing. They’re easy to eat with your hands, which makes them a relaxed party option. For a side portion, consider wrapping three asparagus spears together; for appetizers, one per guest or two smaller spears per roll is ideal.
Kitchens can get busy on holiday mornings, so this is a great task to hand off to someone who wants a simple, satisfying job: trim the asparagus, spread the cheese, and wrap. Assembly can be done ahead, and the rolls can be roasted shortly before serving so they’re hot and fresh at the table.
Alouette, Prosciutto, and Asparagus Roll Ups
15 minutes
15 minutes
30 minutes
6
Ingredients
- 1 bunch asparagus, trimmed
- 2 packages prosciutto
- Alouette garlic & herb cheese (soft, spreadable)
- Olive oil, for drizzling
- Salt, to taste
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
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Trim the woody ends from the asparagus and pat the spears dry. Thinner asparagus cooks faster; if yours are very thick, you can blanch them briefly before assembling.
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Cut each slice of prosciutto in half lengthwise to make long, narrow strips.
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Spread a thin layer of Alouette cheese along each prosciutto strip. A little goes a long way; aim for an even, thin coating so the prosciutto will crisp up nicely.
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Place one or two asparagus spears at the end of each strip and roll the prosciutto around the asparagus with the cheese side facing inward. For a heartier side, wrap three spears together.
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Arrange the rolls in a single layer on the prepared baking sheet. Drizzle lightly with olive oil and sprinkle with a little salt. Be careful not to oversalt—prosciutto brings a lot of saltiness on its own.
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Bake for about 15 minutes, until the asparagus is tender and the prosciutto edges are slightly crisp. Serve immediately for best texture and flavor.
Serving Tips, Variations & Storage
Serve these roll ups hot as an appetizer on a platter with lemon wedges for a bright finish, or plate them alongside roasted mains as a savory vegetable side. For a more substantial presentation, bundle three spears per roll.
Variations: swap the Alouette for another soft herbed cheese or goat cheese for a tangier note. Add a thin strip of roasted red pepper or a drizzle of balsamic glaze just before serving for a flavor contrast.
Make-ahead and storage: you can assemble the roll ups a few hours ahead and keep them covered in the refrigerator. Roast just before serving. Leftovers keep in an airtight container for 1–2 days and can be gently reheated in a warm oven to revive the prosciutto’s texture.