Paneer, Proscuitto & Asparagus Tapas


Paneer, Proscuitto & Asparagus Tapas

Written by: Good Grief Cook

Serves: 20

Prep Time: 20 minutes

Cook Time: 6 minutes


  • 2 tablespoons lemon infused extra-virgin olive oil or plain extra virgin olive oil
  • 20 spears fresh asparagus trimmed to 4-inches in length
  • 1 (8 oz) package Gopi Paneer, sliced into ¼-inch thick slices
  • 1–2 tablespoons lemon pepper seasoning
  • 1 (5.29 oz) package prosciutto (10 slices), cut into 4-inch lengths
  • Fresh lemon wedges

 Cooking Instructions 

  1. Heat oven to 400F. Line a baking sheet with foil. Lightly coat the foil with olive oil.
  2. Blanch asparagus in boiling water for 2 minutes or until just tender. Transfer asparagus to an ice water bath to cool down and retain bright green color. Pat asparagus dry with paper towels.
  3. Lay paneer slices on a work surface. Sprinkle both sides of paneer with lemon pepper seasoning. Top each slice of paneer with 1 piece of asparagus lining up bottom edges. Wrap each bundle with a piece of prosciutto leaving asparagus tip and top of cheese exposed.
  4. Place bundles seam side down on prepared baking sheet. Brush bundles lightly with remaining olive oil.
  5. Roast for 4 to 6 minutes or until edges of cheese are just golden.
  6. Arrange tapas on serving plate. Squeeze fresh lemon juice over the top.