• 6 ounces sliced prosciutto, halved horizontally
  • *1 pound asparagus, trimmed
  • 1 Tbsp olive oil


  1. Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
  2. Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.
  3. Serve immediately.

Ag Fact: Asparagus is considered a “renewed crop” in South Carolina, commercially grown as early as the 1890’s.

*is a Certified SC ingredient