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Prosciutto Wrapped Asparagus
SUBMITTED BY:
Trish
PHOTO BY:
Ericamerica
"My husband taught me this elegant yet easy side dish! Always a hit at the holidays, and dresses up every day chicken."
RECIPE RATING:
Read Reviews
(103)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 pound prosciutto, sliced
1/2 (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed
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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
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.
Bake 15 minutes in the preheated oven, until asparagus is tender.
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REVIEWS
Reviewed on Mar. 28, 2006 by
Kate
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Kate
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!
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22 users found this review helpful
I'm a personal chef, & this recipe gets rave reviews. I agree with other reviewers- blanch the...
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Reviewed on Jul. 8, 2003 by NANCYRYAN
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NANCYRYAN
Jul. 8, 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).
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16 users found this review helpful
Excellent combination of flavors! Very easy to prepare. Only change I made was peeling the...
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Reviewed on Aug. 20, 2005 by
Valerie's Kitchen
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Valerie's Kitchen
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.
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8 users found this review helpful
I have a couple of comments on this recipe. I recommend using black forest ham or any other...
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Reviewed on Oct. 30, 2006 by
MOLLE888
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MOLLE888
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.
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7 users found this review helpful
I followed the recipe to a tee using 2 to 3 asparagus spears in a bundle, and very softened...
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Reviewed on Mar. 29, 2006 by
Caroline C
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Caroline C
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!
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6 users found this review helpful
This is a quick, easy and very elegant side dish. Like a previous reviewer, I simmered the...
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Reviewed on Apr. 18, 2006 by
DesignerChefKim
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DesignerChefKim
Apr. 18, 2006
this recipe is excellent. I made it for Easter and it was a huge hit! I peeled the larger asparagus and blanched them all for 1 min then ice bath. I combine white asparagus with green for an awesome presentation. I also used garlic/herb cream cheese. Roasted at 450 for 12 min. YUMM
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4 users found this review helpful
this recipe is excellent. I made it for Easter and it was a huge hit! I peeled the larger...
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Reviewed on Apr. 12, 2006 by
TRACY K
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TRACY K
Apr. 12, 2006
I love impressive and easy recipes! I made this for a food & wine tasting and even my guests who dislike asparagus raved about it. I used provolone instead of the neufchatel and it was delicious, but ran short for the last few and substituted with cream cheese. I served it with store bought pesto sauce. Yum, yum, yum. Even good cold. Pairs very well with Pinot Noir.
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4 users found this review helpful
I love impressive and easy recipes! I made this for a food & wine tasting and even my guests...
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Reviewed on Dec. 12, 2005 by JACALK
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JACALK
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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4 users found this review helpful
This is great cold appetizer. Blanche asparagas and immerse in icewater. Makes the asparagas...
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Reviewed on Feb. 21, 2006 by BKBARONS
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BKBARONS
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.
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3 users found this review helpful
Phenomenal. The best asparagus recipe I have seen. Make sure to baste the bundles with olive...
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Reviewed on Jan. 24, 2007 by
salvamea45
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salvamea45
Jan. 24, 2007
OMG! this is a winner!!! it's not only easy to make...but SOOO GOOD!! I made it for new years and even the kids had it! I served it as appetizer and people didn’t have “enough room” in their tummies to have the main dish! The blanching is crucial! And using a very thin slice of Prosciutto is the perfect combination!
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2 users found this review helpful
OMG! this is a winner!!! it's not only easy to make...but SOOO GOOD!! I made it for new years...
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