The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 13, 2009
so delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 10, 2009
I couldn't find any Neufchatel cheese, so I purchased chive and onion cream cheese instead and it worked fine. Don't use too much prosciutto, and use the recommended 3 spears to each prosciutto or else it will be toooo salty! I steamed my asparagus for a few minutes before placing in the oven ti soften it up a little bit. Everyone liked it but remember,3 spears to each slice of prosciutto!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
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Reviewed: Nov. 3, 2009
Amazing! I'm in love with asparagus already so I'm always looking or new ways to prepare it. I basically made this exactly as described except I used goat cheese instead of the Neufchatel. I'm pretty obsessed with goat cheese as well as asparagus so it seemed like a no-brainer for me. I have to say it was divine! I'll definitely be making this a regular.
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Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 3, 2009
Absolutely delicious! I served this at a party and everyone raved. It's wonderful and will be a go to recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 27, 2009
AWESOME was the concensus on these from my 15 dinner guests!! I had to use garlic and herb cream cheese, which I spread on the prosciutto thinly. I did blanch the asparagus for 2 mins. and then wrapped them up, 5 in a bundle, almost 3/4 of the way. Baked for 15-20 mins. These were a HUGE hit and will definitely make them again and again!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 27, 2009
I used a capacolla which is a bit spicier. I also blanched the asparagus first. Great recipe that is quick and easy for entertaining!
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Cooking Level: Intermediate

Home Town: Kewanee, Illinois, USA
Living In: Quincy, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 20, 2009
All I can say is wow. So simple, and it is one of the most delicious side dishes I've ever come across. Great Recipe.
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JL
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Tehachapi, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 19, 2009
This is incredible. Truly. So easy to make and so simple, yet they look beautiful and taste even better. I used 5 stalks of asparagus each and wrapped the proscuitto on an angle so the whole length was covered. Did not blanch first, just made as directed. I brought it to a dinner and they were devoured. Thanks!
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Cooking Level: Intermediate

Living In: Bridgewater, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 19, 2009
Wow, this is fantastic as an appetizer or a vegetable dinner item! I read a number of reviews and took their advice. I cooked the asparagus 2 minutes, blanched in cold water and dried. Then I decided to cut the appetizer pieces in thirds for easy handling. I wrapped 3-4 little stalks containing a mix of flowers and stems with a ribbon of proscuitto... that had a thin layer of cream cheese spread on it. They seemed to stay together nicely and were about two bites each. I also baked some according to the recipe and they were delicious too. This is a REAL WINNER. Thanks for the recipe and all the comments!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 17, 2009
This was a great hit at Thanksgiving (Canadian). It's difficult to find Neufchatel in Alberta so I use cream cheese instead. I would recommend using 3+ spears (using new asparagus that are thin and tender) and half a slice of proscuitto spiralled around the bundles to help tame the saltiness. I put the bundles on a pan in the BBQ (we were short on oven space) for 15 minutes and they were delicious! The tips were a little crispy and it made this wonderful carameling on the proscuitto. Now a staple of the Thanksgiving meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 16, 2009
Guests were impressed and the platter was empty within minutes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 14, 2009
Made with aloutte flavored cheese; and drizzled olive oil before baking; came out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 10, 2009
I took previous reviewers' advice and blanched it before baking. I also couldn't find any Neufchatel cheese, so used herb flavored cream cheese. It was a hit!
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Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Okinawa, Okinawa, Japan

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
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Reviewed: Oct. 10, 2009
The only reason I didn't give it 5 is because adding feta to this makes it amazing! Just roll up some feta with the asparagus - and bake for 10-15 minutes - no need to turn... like I said: Amazing!
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Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada
Living In: Thornhill, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 4, 2009
This recipe is one of the best recipes that I've found so far. It's so easy and delicious, we are serving it my wedding!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 2, 2009
Yum! Used black forest ham and chive 1/3 less fat onion and chive cream cheese. Wrapped 1/2 thinly sliced ham around 1 spear. Did not cook. Served cold at a tailgate. Almost too fancy for a tailgate but DELISH and GONE!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 26, 2009
My oldest son ate most of them. I baked them a little longer because we like our prosciutto and asparagus really crispy. I tripled the recipe so we had left overs so I wrapped extras in foil and refridgerated them. Every 10 minutes I heard the foil being unwrapped, my son ate the rest cold!
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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 25, 2009
One word to describe this dish, "Fantastic"! Make sure to blanch the asparagus spears for one minute, then put on ice to stop the cooking process. Also, make sure to Pam the bottom of the pan. When finished, lightly drizzle the top of the spears with olive oil. DO NOT add salt. The prosuito is plenty salty, trust me on this one.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 23, 2009
I completely agree with Kate's review of this recipe. However, I wish someone would have told me not to be so liberal with the cream cheese. Use only a very thin spread on the prosciutto or it will over power the bite. (I NEVER before thought there could be too much cream cheese!) This was a very pretty and easy side dish. I made it ahead of time and took it to my boyfriend's parents for the final baking. Very impressive.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 22, 2009
An awesome asparagus recipe! Love it, sooooo good. Because I can't find Neufchatel cheese, I use onion and chive soft cream cheese. It works great. I have tried this recipe both by blanching the asparagus beforehand and not blanching it. I don't think it makes much of a difference in terms of how it comes out. But this is just delicious - I think it comes out like a very "fine dining" dish but it's so easy to make. A sure fire winner.
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