AIP Friendly Ginger-Scallion Prosciutto-Wrapped Asparagus
Salty, crispy prosciutto wrapped around tender roasted asparagus and finished with a bright, aromatic glaze — this is the kind of appetizer or side dish that disappears from the platter before you can even set it down. The glaze brings together coconut aminos, fresh ginger, turmeric, apple cider vinegar, and scallion greens for a deeply savory, slightly tangy coating that caramelizes beautifully in a hot oven. Every ingredient here is clean and intentional, which matters a lot when you're navigating an elimination-style protocol and need to trust exactly what's going into your food. There are no grains, no nightshades, no eggs, and no dairy — just whole, recognizable ingredients doing serious flavor work. Wrapping the prosciutto in a tight spiral and brushing on the glaze before roasting at 425°F means you get crisp, golden edges on the meat and perfectly tender spears underneath in just 12 to 15 minutes. This recipe serves four and comes together with minimal prep, making it an easy win for a weeknight dinner side or an impressive addition to a gathering spread.
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Learn more →Ingredients
4 servings
- 1 lb asparagus (about 18–20 medium spears), woody ends trimmed
- 3 oz prosciutto, sliced thin (about 6–8 slices)
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the glaze
- 2 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 2 scallions (green tops only), thinly sliced
- 1 tsp apple cider vinegar
- ½ tsp turmeric
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the coconut aminos, grated ginger, sliced scallion greens, apple cider vinegar, and turmeric until combined. Set the glaze aside.
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