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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Reviewer:

Liz

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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Reviewer:

Laurie

Home Town: Fairfield, Texas, USA

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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Reviewer:

RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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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Reviewer:

Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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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Reviewer:

Sherea

Cooking Level: Intermediate

Home Town: Alcester, South Dakota, USA

Living In: Denver, Colorado, USA

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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Reviewer:

Wyrd Byrd

Cooking Level: Expert

Home Town: Portola, California, USA

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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Reviewer:

BLUEDEVILRN1

Cooking Level: Expert

Home Town: Gary, Indiana, USA

Living In: Hickory, North Carolina, USA

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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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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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Reviewer:

MATTSBELLY

Cooking Level: Intermediate

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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