Prosciutto-wrapped Asparagus with Garlicky Baked Brie

This Prosciutto-wrapped Asparagus with Garlicky Baked Brie is a quick appetizer that is more than the sum of its parts! It looks fancy but is so easy.

When my husband and I first got married, there were three things he absolutely would not eat. Asparagus was one of them. As I questioned his aversion more closely, it turned out that the only asparagus he’d ever tried was from a can. Tinned, as he and the rest of his British contingent would say. 

Well, I had to agree with him on that front. My mom LOVED canned asparagus – could, in fact, make a quick meal of it when she’d get home from work, just opening a can, eating the asparagus and, I’m stifling a gag here, drinking the salty juice. 

So we always had canned asparagus in the pantry. Occasionally it would turn up on the dinner table, slimy and soft. Ugh. Definitely NOT my favorite thing.

But when I got older, I discovered fresh asparagus. What a revelation! Pan-fried, roasted or steamed till just done, still a bit crunchy, fresh asparagus was nothing like its canned/tinned relative. A third cousin, twice removed, if you will. Removed to far, far away, please. 

I introduced my husband to fresh asparagus and suddenly, we were down to two things he would not eat. Score! (In case anyone is wondering, the other two were olives and beets. He loves olives now too. After almost 38 years of wedded bliss, I’ve given up on ever getting him to like beets. He will tolerate the golden ones roasted but it's okay. The more for me.)

Prosciutto-wrapped Asparagus with Garlicky Baked Brie 

As you can see from the photos, I have a small round baking dish that is expressly for the purpose of baking Brie or Camembert. If your dish is a bit larger, no worries. The Brie will still be delicious albeit a bit more spread out when it bakes. This recipe is inspired by one on deliciousmagazine.co.uk. 

N.B. This dish needs to be served right out of the oven. It can be assembled earlier in the day and kept refrigerated until ready for baking. Remove both pans from the fridge as you preheat your oven as not all oven-safe pans can go straight from chilled to a hot oven. 

Ingredients

1 round (8.8 oz or 250g) Brie 

1 clove garlic, thinly sliced

Black pepper

2-3 sprigs fresh thyme, stems discarded

12 slices prosciutto or parma ham

12 asparagus spears, hard ends trimmed

Olive oil to drizzle

Optional to serve: Some crusty bread

Method

Preheat your oven to 400°F or 200°C.

Carefully slice the top rind off of the Brie and put it in a small baking dish. (Discard the rind.) Spread the garlic and thyme leaves around then give the whole thing a couple of generous grinds of black pepper and a drizzle of olive oil.

Wrap a prosciutto slice around each asparagus spear and put them in a baking pan. Do not crowd them. We want them to crisp up so they can’t be jammed in close together. Drizzle with a little olive oil.

Put both the asparagus pan and the Brie baking dish in your hot oven for 10-15 minutes or until the prosciutto is crisp and the Brie is golden and melted.

Serve immediately while the melted Brie is still hot so you can dip the asparagus in it! The Brie is also fabulous spread on crusty bread, if you are serving some alongside it. 

Enjoy! 

It's Sunday FunDay and have we got some great recipes for you! Many thanks to our host, Sue from Palatable Pastime and her chosen seasonal ingredient, asparagus! 

• Asparagus and Herbed Ricotta Tart from A Day in the Life on the Farm
• Roasted Asparagus with Tangerine Gastrique from Palatable Pastime
• Asparagus Pesto from Sneha’s Recipe
• Quick Pickled Asparagus from Culinary Cam
• Asparagus with Lemon, Mint, and Red Peppers from Karen’s Kitchen Stories
• Asparagus Soup from Amy's Cooking Adventures
• Prosciutto-wrapped Asparagus with Garlicky Baked Brie from Food Lust People Love

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