Prosciutto Wrapped Asparagus Recipe -
Prosciutto Wrapped Asparagus Recipe
  • READY IN 30 mins

Prosciutto Wrapped Asparagus

Recipe by  

"My husband taught me this elegant yet easy side dish! Always a hit at the holidays, and dresses up every day chicken."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
  3. Bake 15 minutes in the preheated oven, until asparagus is tender.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2006

I'm a personal chef, & this recipe gets rave reviews. I agree with other reviewers- blanch the asparagus for 1 minute, plunge into an icewater bath, & drain. I used chive & onion soft cream cheese, and sprayed both the bottom of the pan, as well as tops of finished bundles with olive oil. Also, buy the best prosciutto that you can afford, ths helps with the saltiness factor. Elegant, & good either warm or chilled!

Most Helpful Critical Review
Mar 21, 2011

I know that people have rated this better then I will...I just didn't really like this. I think when it comes to my asparagus...I'm just a plain jane!!!

Aug 20, 2005

I have a couple of comments on this recipe. I recommend using black forest ham or any other type of deli sliced ham instead of prosciutto. It stands up to the cream cheese much better and goes very nicely with the asparagus. I've made this before as a cold appetizer and it's great that way too. To do this, boil the asparagus for 1-2 minutes (depending on thickness) just until slightly softened. Immediately immerse in ice water. Drain and blot dry. Assemble as directed and refrigerate. You should boil the asparagus even for the cooked version or it will be crunchy. I found that if you boil the asparagus you should reduce the oven time to 7-8 minutes or the ham begins to get too crispy. Really good either way.

Jul 08, 2003

Excellent combination of flavors! Very easy to prepare. Only change I made was peeling the asparagus first. (unless they are pencil thin). Peeling the stalk to about an inch from the tip makes it so tender (removes woody toughness).

Oct 30, 2006

I followed the recipe to a tee using 2 to 3 asparagus spears in a bundle, and very softened cream cheese. I also tried one asparagus spear and cream cheese w/ the prosciutto...I found that the saltiness of the prosciutto overpowered the single asparagus spear. This side dish is outstanding with asparagus bundles, however ! I would even recommend using many asparagus spears... I was disappointed because we ate all of the asparagus and didn't eat all of the prosciutto, although i LOVE it! No salt needed, it's salty enough! My advice: add more asparagus.

Feb 21, 2006

Phenomenal. The best asparagus recipe I have seen. Make sure to baste the bundles with olive oil so they don't dry out.

Mar 29, 2006

This is a quick, easy and very elegant side dish. Like a previous reviewer, I simmered the asparagus (about 3 mins) then immersed it in a bowl of ice cubes and water. They stayed beautifully green even after 12 mins in the oven. Great tip!

Dec 12, 2005

This is great cold appetizer. Blanche asparagas and immerse in icewater. Makes the asparagas bright green. Very Delicious!


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 1210 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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