Reviewed: Apr. 13, 2009

I always follow a recipe exactly the first time out, as I did here. I received several compliments for the dish, but had plenty left over. Next time, I think I'll just blanch the asparagus and then let it do its cooking in the oven, wrapped in bacon instead of proscuitti and maybe using boursin instead of the swiss cheese. It really needs to be kicked up a notch. I think I'll leave off the bread crumbs too ... as they didn't add anything.

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Love2Cook

Cooking Level: Intermediate

Home Town: Indianola, Mississippi, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Mar. 1, 2009

This recipe was really delicious and it makes such a nice presentation to serve with any meal. Will definitely make this again for company.

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Cora

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Reviewed: Nov. 4, 2008

This was enjoyed by all! I didn't pre-cook the asparagus because I like asparagus still crisp. I also skipped the breadcrumbs. Baked for about 20 min. and it was fantastic! Next time I might replace the swiss with a sharp provolone. I'll definately be making this again...especially for guests as it is almost as beautiful to look at as it is to eat!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 16, 2008

This ia a wondeful recipe. I've also done it with deli ham and had fantastic results!!

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SUNRENAY

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

I expected more out of this. The proscuitto and cheese overpowered the asparagus in my opinion. I love asparagus, but this recipe made me want to take the asparagus out and just eat the meat and cheese. Too rich of flavors to be paired with a mild veggie. Fun making it, but I will not make this again.

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3doxiesmom

Cooking Level: Intermediate

Living In: Gallatin, Tennessee, USA

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Reviewed: Jun. 4, 2007

YUMMY! Didn't bother to preboil the asparagas (didn't need it). Didn't have Swiss so I used provolone cheese (1/2 slice in each "bundle"). Didn't need toothpicks - they stayed together wonderfully. Also added a layer of fresh sliced mushrooms over the "bundles" before pouring the butter over this dish. This dish looks beautiful and tastes wonderful!

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Jackie

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2007

This was really good. I used thin sliced deli lite ham instead and I used shredded swiss since that's what I had in the fridge. I think prosciutto would have been over the top salty, and I'm a salt lover. Anyway, the lite ham cuts the calories, and it tastes great. My husband stole the leftovers this morning for a nice lunch!

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Dawn

Cooking Level: Intermediate

Living In: Mays Landing, New Jersey, USA

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Reviewed: Apr. 12, 2007

What a great way to cook asparagus! I didn't use as butter and I chose to use a parmesan bread crumb instead of italian seasoned. This was yummy!

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Feb. 17, 2007

I serve this every time I make a special meal like Filet Mignon! I don't change a thing and everytime I make it, my guests ask for the recipe.

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HROSE2

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Lindenhurst, Illinois, USA

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Reviewed: Dec. 10, 2006

I loved this.....but hubby did not...so I cant give this 5 stars. Blanched the asparagus first and then made the bundles. I thought the flavors of the procuitto, swiss, bread crumbs, and parm were great. Thanks for a different twist on asparagus!

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SLJ6

Cooking Level: Expert

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Reviewed: May 30, 2006

Awesome recipe! Simple ingredients, easy to prepare, can be made ahead of time, elegant appearance, tastes fantastic= *****

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joanna

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Reviewed: May 30, 2006

This is absolutely decadent. Wonderful flavors.

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Chelsie W Y

Cooking Level: Expert

Home Town: Orangeville, Utah, USA

Living In: Logan, Utah, USA

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Reviewed: Jan. 20, 2006

Yummie! Just be careful not to over cook!

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mommyofkaylea

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Reviewed: Dec. 5, 2005

Great potluck item, chances are nobody has heard of it but everybody loves it. Just make sure your prosciutto is not too salty!

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PAMMT

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Reviewed: Oct. 28, 2005

This is surprisingly very good. I used 1/2# of swiss (6 slices), pre-sliced & packaged deli ham 3/4# (12 slices)& about 1 1/2# of asparagus(steamed). No toothpicks just seam side down & worked fine. Make sure the asparagus is cooked to your desired doneness before rolling. Doesn't really cook very much in oven. Avoid the temptation(I didn't)to add more butter, you won't need it. Cooked full 20 minutes, let rest 5. Another surprise was that I didn't think it wasn't too salty but my wife did. Don't forget to add pepper. It really added something when leftovers were reheated next day.

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TIMBO

Cooking Level: Expert

Home Town: Chatsworth, New Jersey, USA

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Reviewed: Jun. 14, 2005

This recipe was good. My husband was a big fan of it. We kept close to the recipe but used provolone instead of swiss cheese. We also made our own breadcrumbs and I used veggie 'meat' slices. I only thought that the asparagus was not quite cooked to my liking so in the future I might roast them lightly before wrapping them in the cheese.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Mar. 28, 2005

I made this for Easter Dinner yesterday. It was a hit w/the whole family. I think I would cut down on the Italian bread crumbs and use only one cup. I will keep this recipe on file and will make again and again. 5 stars.

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