Reviewed: Oct. 8, 2006

This was a BIG HIT at our annual Itailian Party, I didn't change a thing! I made over 50 of them and they gone in minutes. This will be on our Party menu everytime.

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Ken

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Reviewed: Sep. 27, 2006

I tried this receipe, but on the grill... and everyone was amazed.. only difference is that i sprinkle a little pepper on it before putting on the grill!!! Will definitely make again!!

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PEAKINGATU

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Reviewed: Sep. 19, 2006

I made these for a housewarming party and all the guests raved! I did add a small dollop of cream cheese to the prosciutto as I wrapped,and this held everything together nicely. I also only used half a piece and it was plenty. Yum Yum!

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Noodles

Cooking Level: Intermediate

Home Town: South Lake Tahoe, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 17, 2006

These are great exactly as this recipe is, but I've also marinated the asparagus in Asian ginger dressing for a couple hours before wrapping and baking them. Also good!

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klb

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Sep. 8, 2006

Good.

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PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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Reviewed: Jul. 11, 2006

Holy quick, easy and ymmy.

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The Bod

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Reviewed: Jul. 5, 2006

WOW did this ever go over well! And it was so easy

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Jen

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Jun. 25, 2006

These were good but I did make some adjustments as I had something similar before. As others suggested, I used only half a piece of prosciutto. I also added cream cheese seasoned with some garlic powder. I made them as an appetizer for a dinner party and people enjoyed them but didn't go crazy over them. I would make them again and I wouldn't change the adjustments I made.

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SFORD1024

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Jun. 23, 2006

These were so good! Added a sprinkling of grated parmeasan cheese right before serving which added a very nice flavor. Bet you can't eat just one!! :)

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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: Jun. 20, 2006

LB

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leahb98

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Reviewed: Jun. 17, 2006

I just made and ate these and loved them! I used a bit of cream cheese and cut my proscuitto slices into thirds and found it to be the perfect amount for a nice spiral without too much saltiness. No seasoning required with all the flavor of the proscuitto.

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TDACTILE

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Reviewed: Jun. 7, 2006

Made this for hubby....not for me (don't like it). He really liked this. I added some whole garlic cloves to the olive oil and added some parmesan cheese after it was done baking. He asked me to keep the recipe on file. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 7, 2006

This was the first proscuitto and asparagus recipe I ever made, and I can't say we were terribly impressed with my first attempt. The prosciutto I buy is quite thin but rather large, and I soon discovered that there was WAY too much proscuitto for each spear - it was way too salty, it overwhelmed the taste of the asparagus, and it took so long to crisp up that the asparagus got soggy. We much prefer it when I just use a very thin ribbon of proscuitto per spear, or better still, use the 'Prosciutto Wrapped Asparagus' recipe on this site, which uses a thicker ribbon of proscuitto and a little blob of cream cheese per bundle of spears.(For 5 stars, simmer the spears in boiling salted water 'til they turn bright green, immerse in iced water, then proceed with the recipe. It will stay beautifully crisp and green)

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 7, 2006

This was the first time I've attempted making these appetizers...and alas, I did find them a bit on the salty side, BUT...we still ate everyone of them. I used a whole slice of prosciutto...I read where only using half would could down on the satiness. Might go that route next time. My asparagus was rather thin in diameter..so that could be another reason. The last few minutes, I popped them under the broiler...just to make sure they were crispy. Almost went with Taylor's suggestion to add Parm....but dedcided against it at the last minute! We enjoyed these and thankx for sharing your recipe.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2006

I love this recipe. It is very elegant and beautiful, not to mention wonderful tasting. I did not cut the ham in half but next time will definately do so. Big money saver and won't notice a difference. This recipe is a keeper.

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goodgirltarrah

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Reviewed: May 29, 2006

As IF there is a recipe that made my kids eat asparagus!!!!!!!!!!!!!!!!!! Awesome! :-) (note the sarcasm above...this totally IS the recipe that got my kids to eat asparagus!)

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BBLUELINE

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: May 26, 2006

Didn't care too much for this one. Not sure what went wrong. They were edible but not a big hit with the family.

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MOMMY2TRIS

Cooking Level: Intermediate

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Reviewed: May 14, 2006

Outstanding! Make MORE than you think you'll need! I did the half-strip of pruscitto instead of the whole one, and I wouldn't change a thing. Everybody loved them.

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Andy

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Reviewed: Apr. 26, 2006

I loved these! They make a great complement to all the creamy and cheesey dips that we usually serve at parties. 1/2 a slice of prosciutto is definitely enough for each spear--and more cost-efficient. It's a little time consuming to clean and wrap the spears but a good job for a young helper.

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angpin

Home Town: Metuchen, New Jersey, USA

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Reviewed: Apr. 7, 2006

This is a wonderful appetizer, partly because it's so easy to do. I always use 1/2 slice prosciutto to cut salt and cost, and it's never been a problem. We also frequently grill them AND shave fresh parm over warm spears. The cheese puts this yummy clear over the top!

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