Reviewed: Aug. 5, 2007

These are easy to make and SO GOOD!

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Reviewed: Jul. 27, 2007

My whole family loved this (including the kiddos) We added some freshly grated parmesan cheese to the top prior to baking.

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TRACIBEAR

Living In: Frisco, Texas, USA

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Reviewed: Jun. 21, 2007

I made this with some cream cheese. We couldn't leave it alone. All I can say is "This is the best"

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Charter Guy

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Courtenay, British Columbia, Canada

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Reviewed: Jun. 19, 2007

This was so good-something about the salty prosciutto makes it wonderful. The only thing that I did was to grill the asparagus for a few minutes and then wrap the proscittuo around it and put it back on the grill to make it crispy- yummy!

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AMYRENEESCOTT

Cooking Level: Intermediate

Home Town: Brookline, New Hampshire, USA

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Reviewed: May 22, 2007

Such a simple concept but SO amazingly yummy! Perhaps more than any other recipe I've ever gotten from this site, I couldn't believe the response from my guests. They went like hotcakes. My boyfriend, who would typically RUN from asparagus, actually came back for 2nds & 3rds & .. asked when I'm making them again!

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JBOUDREAUX

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Reviewed: May 10, 2007

Delicious! I only wish it wasn't so fattening - we all said it's a shame that we took something so healthy and made it so sinful - but definitely a keeper!

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Apr. 30, 2007

It was a great. I even had my friends husband wanting the recipe. I used half a slice of Prosciutto instead of a full slice which was plenty.

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BQ

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Reviewed: Apr. 25, 2007

The only change I made was adding cream cheese to the prosciutto. These little guys were awesome!! Thank you!!

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zacody2

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Reviewed: Feb. 4, 2007

Salty, yes, but this is pretty darn appealing. Cut the prosciutto into thirds.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 2, 2007

These are so good. I have made them for a couple of parties and everyone loves them. They are always the first thing to go.

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Traci B

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Reviewed: Feb. 2, 2007

This is even better than what I thought it would be. I sliced the proscuitto length wise in 4ths since its over $12 a pound. This is well worth the price.

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Breeze4686

Cooking Level: Expert

Home Town: Sheboygan Falls, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jan. 22, 2007

The prosciutto was very salty. I didn't not like this at all. We unwrapped the asparagus and ate it. I thought it was a waste of money because the prosciutto was not cheap.

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Andrea

Cooking Level: Intermediate

Home Town: George West, Texas, USA

Living In: Montgomery, Texas, USA

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Reviewed: Dec. 31, 2006

Excellent Taste! Easy to Make!

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MICHAYNE

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Reviewed: Dec. 26, 2006

very good. Salty. I used half a slice per spear as some suggested. Tasty.

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lisajayne

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Ferndale, Michigan, USA

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Reviewed: Dec. 26, 2006

I made these for Christmas Eve as one of many appetizers. They were incredible! So delicious and looked somewhat fancy. Surprisingly, they did not take very long to prepare. I made over 60 of them and I only used a half of a slice of prosciutto and spread the prosciutto with onion and chive cream cheese (lightly). Delicious...will make them often for get togethers.

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trome

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Reviewed: Dec. 6, 2006

I love asparagus, so maybe it was the prosciutto that I didn't like. My husband wasn't a fan either.

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Michelley's Belly

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Nov. 22, 2006

I made these for friends who dropped by the other night, and I've been asked to make them again for our next get together, which is a very good sign! I did blanch my asparagus for about 2 minutes. I used 1/2 a slice of proscuitto per spear- the whole slice would have overwhelmed the nice thin stalks I had. I spread a little herbed alouette cheese on the inside of each proscuitto slice as others had suggested. I'm not sure if it added tons of flavor, but it definitely held them together nicely. A little spritz of olive oil spray on the tray and on tops of the spears were all they needed to keep them from sticking and to allow them to crisp up nicely. Definitely a winner in my book- quick and easy, but impressive looking. You can even make them earlier in the day and just bake them when you''re ready. I think they'll make a great addition to my holiday appetizer buffet.

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CTCOOK1

Cooking Level: Intermediate

Home Town: Chicopee, Massachusetts, USA

Living In: Windsor, Connecticut, USA

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Reviewed: Nov. 6, 2006

Incredible! They were a huge hit at an informal family dinner! Just be warned that prosciutto can be difficult to handle and a little time consuming. My spears were a little thicker that I'd normally use so I added about 2 mins. to the cooking time.

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RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

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Reviewed: Oct. 16, 2006

These were a little salty, but good!Will make again, thanks!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 13, 2006

DELICIOUS! I made these and several other appetizers for a card game this past Saturday night, and the asparagus wrapped in prosciutto went in minutes! I should have doubled the recipe. Everybody raved over this!

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