Prosciutto Wrapped Asparagus Stuffed with Manchego Cheese in a Panko and Mixed Herb Crust

This is a great canape to serve at room temperature or straight out of the ove, They can be made (not cooked) up to a day ahead and still work terrifically.

Makes 12 Servings


  • 12 Thick Asparagus
  • 12 slices Prosciutto
  • 4 oz Manchego Cheese, aged
  • 3 Eggs
  • 1 cups Panko
  • 1 cup Breadcrumbs
  • 1 tsp Montreal Steak Spice
  • 1 tsp Dried Basil
  • 1 tsp Thyme
  • 6 tbsp Balsamic


  1. Whisk eggs until smooth and pour into a shallow but wide bowl
  2. Trim asparagus and slice in half to be sure to keep the sliced pairs together
  3. Slice manchego cheese into ½ inch slices and lay prosciutto into a pile or preferably in sheets
  4. Combine panko and breadcrumbs with herbs in a shallow but wide bowl
  5. Working in and assembly line first put the manchego cheese between the pair of sliced asparagus to make a sandwich
  6. Then roll the prosciutto around it
  7. If the prosciutto isn't long enough roll at a light diagonal so that the entire stalk is covered
  8. Once all of the asparagus has been wrapped and stuffed
  9. Arrange a cookie sheet with parchment paper
  10. Dip the asparagus into the egg mixture and then roll into the herbed crust mixture
  11. Only do this once for best results
  12. Too much breading and it will not taste great
  13. Arrange on the cookie sheet and cook at 375F for 10 minutes, turn and cook until browned or cheese starts to ooze
  14. Serve with reduced balsamic drizzle

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