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Prosciutto wrapped asparagus with horseradish sour cream


  • Put half the asparagus in a large pot of lightly salted, rapidly boiling water. When it comes back to the boil, remove and plunge the asparagus into iced water. Allow to cool and then drain well on kitchen paper towels. Repeat the process.
  •  Wrap 3 spears in 1 prosciutto slice at a time and arrange them on a large plate. 
  • Mix together the sour cream and horseradish. Then sprinkle over the asparagus and scatter with chives.


  • 3 bunches large asparagus, peeled
  • table salt
  • 12-16 slices prosciutto
  • 3 heaped tbsp sour cream
  • 1 heaped tbsp horseradish cream
  • 2 tbsp snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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