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Asparagus, Ham, and Lemon

Asparagus, Ham, and Lemon

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Chef John

This simple dish is fast to make and perfect for spring.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet


  1. Heat oil in a skillet over medium-high heat. Stir in prosciutto and cook until crisp, about 3-4 minutes.
  2. Place asparagus in the skillet, and toss gently until coated with oil.
  3. Pour in water and cover with lid; cook for 1 minute.
  4. Remove lid, stir in garlic and cook for 1 minute with lid on.
  5. Remove lid and cook uncovered until the spears are still crisp but tender, about 2-3 minutes.
  6. Season with salt and pepper to taste. Squeeze lemon juice over the top.
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nurse cooksalot

This is one of the best asparagus recipes I have ever used, and I LOVE asparagus. The only change I made was to add garlic into the oil with the prosciutto, and then again with the asparagus. I also used some leftover chicken stock I had around instead of the water. YUM


Delicious! The best asparagus I've ever had.


This was absolutely scrumptious. The lemon really brought out the flavor of the asparagus. The texture was perfect, crisp, but cooked. I used pancetta because I had some left over from another recipe. The result was perfection! Another superb Chef John recipe!