Prosciutto Wrapped Asparagus with Gruyere Sauce

Prosciutto Wrapped Asparagus with Gruyere Sauce

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Don’t even go there about asparagus not being in season.

Prosciutto Wrapped Asparagus
This is something I’ve been craving and I’ll make it when I want to.

I’ve also run out of shits to give this week. So, I’m not particularly concerned about what’s in season; I’m tired, stressed out and hungry.


I was inspired to make a cheese sauce for these by my friend, Adam from Unorthodox Epicure, as opposed to a balsamic reduction that I usually make for asparagus.

Not just regular ass cheese, mind you, but Gruyere. I mean, how genius is that? Gruyere is a delicious cheese, a bit nutty like Swiss, but much better. It melts fabulously, and costs a bit more than some cheeses, but well worth it. Check out his cheese sauce recipe here.

What a fanfreakintastic idea this was. I can’t explain to you how decadent it makes the asparagus; they’re almost like a complete meal. They can also be an appetizer, of course.

You know how I like to make everything into an appetizer, me being an appetizer whore and all.

Put these on your list for Thanksgiving.

You’ll be doing your family a favor. Here’s your printable-

Prosciutto Wrapped Asparagus with Gruyere Sauce


  • 1 lb. fresh asparagus
  • 4 oz. prosciutto
  • Olive oil
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 tsp cayenne pepper
  • 1/2 cup Gruy√®re cheese, grated
  • 1/2 cup Cabot Sharp White Cheddar, grated


  • Preheat oven to 425 degrees.
  • Wrap each asparagus spear with prosciutto.
  • Drizzle with olive oil and bake for 15-20 minutes, until asparagus spears are tender.
  • Cook the butter over medium low heat until melted.
  • Whisk the milk, flour and cayenne together in a separate bowl and add to pan, then add cheese.
  • Whisk until thickened and remove from heat.
  • Drizzle cheese sauce over asparagus to serve.
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Cheese Sauce Inspired by Unorthodox Epicure



  • Carolyn @ Cabot Creamery
    August 22, 2016 at 7:00 PM

    WOW Shea, looks great!~Carolyn @ Cabot

  • adam j. holland
    October 16, 2015 at 9:09 AM

    Never mind that you’re a few months late on the asparagus, how in the Sam Hill did you find prosciutto this time of year?!? The sauce looks divine. My version, while extremely good, looks pretty bad on the screen. Perhaps I’ll make it at the Jimmy Rockford and shoot a new photo. Thanks, Shea.

  • Shea
    October 16, 2015 at 9:42 AM

    Thanks, Adam. You definitely need to try it with the sharp cheddar.

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