Cameron’s Asparagus Wrapped with Prosciutto

Ever since my nephew Cameron AKA DJ Cameron Packee was young he has asked me to make this for him at every family gathering.


  • 24 asparagus stems - 2 butches of asparagus – you don’t want the really thin or thick pieces.
  • 8 oz. cream cheese or mascarpone softened
  • 1-teaspoon truffle oil
  • 12 slices of Prosciutto


Preheat oven to 400 degrees.

Wash asparagus in cold water and dry. Break off or cut the asparagus to create equal sized stems and to remove the tough fibrous ends. Using a fork or spoon blend the truffle oil and the cheese until well blended. Note that the truffle oil can be quite potent and overpowering and needs to be thoroughly mixed. Cut the prosciutto slices in half. Using a butter knife spread the cheese mixture across the half slice of prosciutto. Lay the slice of cheese covered prosciutto flat and place an asparagus stem at the end of the slice of prosciutto and roll up. Repeat until all slices are wrapped.

Place wrap-ups on a baking sheet lined with parchment and bake for 10 minutes or until asparagus is softened and the prosciutto begins to crisp.

Let cool a few minutes before you dive in because the cheese can be very hot.

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