Reviewed: Nov. 8, 2004

Beautiful presentation BUT it was too, too salty. I don't know how to get around this either. Used proscuitto and bundled together four asparagus spears. Neat look when you cut through. Found the asparagus easy to put together. Will probably make again but need to do something about the salt.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 7, 2004

Good, but a tad rich so it's something I will not make often.

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RETROINDIGO

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Athens, Georgia, USA

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Reviewed: Oct. 30, 2004

My kids loved this one and it was easy to make. It will be great to make and present during the holidays.

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KATHYD4

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Reviewed: Sep. 21, 2004

What a great way to prepare asparagus; it is a little rich, but very tasty!

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JAYLF67

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Jun. 18, 2004

My guests really liked this.

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CATCROW

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Reviewed: May 26, 2004

Great recipe! My sister-in-law does a great variation as an appetizer. Rolls one or two cooked stalks in the proscuitto and cheese and a splash of mustard - and serves as is - no further baking!

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FOCUSED ON FOOD

Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: May 18, 2004

I'm not a great cook...but even my gourmet chef mom-n-law loved this when I tried it! Easy, but impressive

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WLDFLR

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Reviewed: May 11, 2004

I love fresh asparagus, so naturally I loved this recipe. However, I will use no more than 1/2cup bread crumb topping next time because I seemed to have way too much breading.

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ZORROKITTEN

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Reviewed: Apr. 9, 2004

Everyone loved this recipe. I did make a couple of changes...I used bacon instead of proscuitto (b/c it's cheaper), I used provolone in place of Swiss, and I used a balsamic vinegarette instead of melted butter. Got requests for this recipe!

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JSL2

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Reviewed: Mar. 26, 2004

Wonderful!!!!

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Mar. 24, 2004

YUM YUM YUM!!! I'll cut down on the amount of bread crumbs next time, maybe 1/2 C at best. This recipe was very delic, especially with early spring asparagus! :) Thanks!

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MALAPERT

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Reviewed: Feb. 8, 2004

I didn't like the Italian breadcrumbs with this, so I made it again using Panko (unseasoned) breadcrumbs with a little garlic powder mixed in. I liked it much better. Great idea though!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 9, 2004

I served this as an appetizer for a New Year's dinner party and even the people that typically don't like asparagus loved it. The mesh of flavors is perfect. I wouldn't change a thing.

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NDOMMEL

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Reviewed: Jan. 2, 2004

My husband loved it, loved it and after a full meal, ate up all the rest! Thanks for the interesting combo

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HANUSIA

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 1, 2004

Made this for New years eve.It was a very big hit. I cut the bread crumbs to 1/4 cup and the cheese also to 1/4 cup more then enough. This is a keeper.

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FLOWER9530

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Reviewed: Nov. 26, 2003

I made this last year and it was just a great I'm making it this year for thanksgiving. The kids even enjoyed it

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SHADOE920

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Reviewed: Nov. 1, 2003

we made them as a main dish. They were not the best thing I've ever made, but they weren't terrible. Mst likely wont make this again. Our house mate loved it because it was so cheesy.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Jul. 18, 2003

My family loved this dish! It is quite salty, so I modified it by using unsalted butter and lower sodium ham instead of the prosciutto. By the time dinner ended, there was none left!

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MRSBLUE1

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Jul. 9, 2003

Excellent and pretty starter, but great as a light main meal with a few extra veg and potatoes and if you're cutting down on the meat. Varying the cheese also works - a medium cheddar for example. I've tried using bundles of baby carrots too - they need to be blanched first otherwise they'll be too raw.

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SHARONMILES

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Reviewed: Jun. 10, 2003

I served this for a family dinner, and got rave reviews - didnt change the recipe much, except that i used fresh grated parmesean cheese (everything is better when it's fresh.) We all love crisp vegetables, so this was great - I can see how someone who doesnt like their veggies mushy might want them cook longer - but this was perfect for us. I found out that my aunt made it for a dinner party the week after I made it! Thanks for the recipe!

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ANGELSOU

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Asparagus Rolantina

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