Asparagus, Goat Cheese and Prosciutto Wraps

Asparagus, Goat Cheese and Prosciutto Wraps
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:



An easy, elegant appetizer or light lunch. Suitable for company or when you just want to treat yourself. Asparagus used to be a quintessential seasonal vegetable in the days before refrigeration, coming and going in a heartbreakingly short time. It's now available year-round, but it still brings that hint of "special occasion" to any dish. Better yet, it cooks quickly and requires minimal preparation.


  • 24 spears thin asparagus (roughly ⅔-¾ lb.)
  • ½ cup soft, spreadable goat cheese, divided
  • 2 tsp. Dijon or grainy deli mustard
  • 2 tsp. fresh dill or tarragon, finely chopped
  • 6 flour tortillas, 6” size
  • 8 slices prosciutto or Serrano ham


  1. Snap or cut the tough, woody portion from the end of each spear of asparagus. On the stovetop, simmer the spears for 3-5 minutes until they're bright green and tender-crisp, then drain them and transfer them immediately to a bowl of ice water. Blot them dry once they're thoroughly chilled – about another 5 minutes – and set them aside.
  2. Stir the mustard and chopped dill or tarragon into half of the goat cheese and set it aside. Divide the plain half of the goat cheese among the tortillas, spreading it evenly across the surface of each one. Top each tortilla with prosciutto, using 1-1½ slices as necessary to cover the whole surface.
  3. Spread the flavored goat cheese across the middle of each wrap, leaving about an inch at each edge. Arrange 4 spears across each tortilla, alternating directions so that two of the spears point to either side of the tortilla. They should be staggered slightly, so the pretty tips come all the way to the edge of the tortilla but the base ends do not.
  4. Fold the bottom edge of the tortilla to cover the asparagus, then fold the top edge down and tuck it underneath to completely encase the spears. Press down gently so the cheese holds everything in place. Slice across the wraps at their midpoint to make 12 half-wraps, each with its two asparagus tips clearly visible at the end.
  5. Arrange the wraps on a plate or small platter, with the cut ends facing inward and the spears facing outward. Alternatively, you can incorporate them into a larger tray of appetizers or serve 3-4 on individual plates with a side salad or cup of soup.


When the weather warms up, you can make this recipe even tastier by misting the spears lightly with olive oil and grilling them until they're lightly charred. Grilling brings out the vegetable's sweetness, and the hint of smoke flavor adds a subtle depth to the appetizer.

Activate to launch comment card