Reviewed: May 19, 2008

way too salty for a side dish. would be better as an appetizer.

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Reviewed: Apr. 27, 2008

These are simply AMAZING! Served them at a dinner party last night and EVERYONE was talking about them. The flavors of the ingredients perfectly compliment each other. Even the aroma of them coming out of the oven got everyone talking!

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AudCookin

Home Town: Mission Viejo, California, USA

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Reviewed: Apr. 22, 2008

This is a fantastic recipe!! It's so simple, and yet the resulting taste is surprisingly sophisticated. I could only find rather large asparagus, so I cut them in half and rubbed both sides with a halved clove of garlic. I didn't oil the bottom of the pan and the flavours from the proscutto really had a chance to mingle with the asparagus. Mmm! A wonderful blend of textures and flavours!! This is a recipe to save and serve at my next dinner party!

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loneplainsman

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Reviewed: Apr. 13, 2008

I've heard so much about the recipe, I had to try it. So glad I did because it was fantastic! I rolled the asparagus in some olive oil then wrapped it in the prosciutto, topped it off with some fresh parm cheese and baked on 375 for about 20 minutes. AMAZING!

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maria

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Reston, Virginia, USA

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Reviewed: Mar. 31, 2008

Super easy and delicious

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LAURA1

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Reviewed: Mar. 9, 2008

Extremely easy and quick appetizer or side dish. I served this at a dinner party for my boyfriends parents. Went over sooo well. I served these succulant veggies as a side dish with a smoked gouda dipping sauce. Yummy!

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audreyx2

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

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Reviewed: Mar. 7, 2008

Wow! What a simple to make recipe that comes out tasting so amazing!

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JINOTEGA

Cooking Level: Expert

Living In: Ellensburg, Washington, USA

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Reviewed: Feb. 6, 2008

I thought these were pretty good when I brought the wraps to a Thanksgiving potluck. But couple days ago a friend from the dinner party told me that she has made this dish more than once for other dinner parties since mine. THATS a great compliment for this recipe.

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Mary

Cooking Level: Intermediate

Home Town: Shoreline, Washington, USA

Living In: Lynnwood, Washington, USA

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Reviewed: Jan. 17, 2008

This is a quick and elegant appetizer. I would definitely recommend spreading a soft cheese over the prosciutto first, and sprinkling some freshly ground pepper over the pieces before baking.

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Dec. 30, 2007

We wrapped some of the asparaus in prociutto, some in very thin sliced black forest ham, and some in thin sliced bacon. It was all amazing!

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: Dec. 12, 2007

I made this recipe for Thanksgiving and it was a huge hit. I did spread some chive cream cheese on the proscuitto before wrapping it around the asparagus, and then baked for about 20 minutes. It was absolutely delicious! I'm going to make these again for a company Christmas party, but since proscuitto is so expensive, I'm going to try bacon this time and will probably cook the bacon quite a bit first. Great recipe!!

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Liz

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Reviewed: Oct. 22, 2007

I thought this was a great recipe...the perfect combination! It was crisp and tender all in one. Highly recommended!

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Laurie

Home Town: Fairfield, Texas, USA

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Reviewed: Oct. 21, 2007

I grilled these rather than baked and they went GREAT with our steak and baked potatoes! My boyfriend and dad were DYING over them. I made the following changes: Poured some olive oil and fresh cracked salt and pepper over one bunch of asparagus and two bunches of green onions. Rolled around to coat. Then, for each bundle, I took two pieces of asparagus and one piece of green onion, folded the prosciutto in half (lengthwise) and wrapped around the center of the bundles. Secured with a toothpick and grilled until done. I'm telling you, this was AMAZING.

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Oct. 18, 2007

Sooo good. I cut the prosciutto in half when wrapping. My entire family loves this...even the asparagus haters!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Sep. 30, 2007

I made this last weekend per my son's request for a dinner party. It was well received by all. I added some garlic powder to the olive oil that I brushed on the asparagus. It turned out great!

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Sherea

Cooking Level: Intermediate

Home Town: Alcester, South Dakota, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 15, 2007

This is a delightful side dish or appetizer. It was easier to make and cooked better when I tore the proscuitto in strips then wrapped the asparagus. Even the four-year-olds love their veggies with this recipe.

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Wyrd Byrd

Cooking Level: Expert

Home Town: Portola, California, USA

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Reviewed: Sep. 8, 2007

This recipe is SO easy and SO good. The second time I made it, I added some garlic and it was even better--if that's possible!!

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BLUEDEVILRN1

Cooking Level: Expert

Home Town: Gary, Indiana, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Sep. 4, 2007

Fabulous! I coated the asparagus w/ a bit of Columela EVOO (I could drink that stuff!) & then wrapped them w/ half a slice of prosciutto. I garnished w/ fresh grated parmesan & served them alongside pesto bruschetta as an appetizer. We enjoyed it so much that tonight's dinner, will be last night's appetizers. ;o) We had a marvelous menu planned & all we wanted to do was eat the appies. LOL Great recipe...thanks THAIDER!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 27, 2007

Overall these were pretty tasty. But with cooking the asparagus with the prosciutto on them makes them a little too salty. I prefer roasting the asparagus first with a little olive oil and wrapping them in a paper thin piece of prosciutto after they are cooked and serving them at room temp. is much better and less salty. Thanks for the recipe. It was a good idea to go from.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2007

I made this for a family get together, and personally I didn't care for it. My brother-on-law and his wife loved them. Its just a personal preference for me, I've never cared for asparagus, and I was hoping this would be a recipe that would change my mind.

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tracemclark

Cooking Level: Expert

Home Town: Jasper, Texas, USA

Living In: Appleton, Maine, USA

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Asparagus Wrapped in Crisp Prosciutto

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