The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 21, 2005
I LOVE THIS RECIPE. I buy asparagus in large bunches and eat this for a couple of days. I do embellish on the recipe a little. I have used Philladelphia soft cream cheese swirls (garlic/herb and chives/garlic). Sometimes I sprinkle fresh chopped jalapeno or roased red peppers on the cream cheese. I have tried several different hams but prefer the prosciutto to everything else. Excellent recipe to play with a little.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 28, 2005
5++++++ Stars! This was a hit at last nights dinner party. It was quick, easy, makes for a fabulous presentation, and delicious. Thank you for the recipe...in one word: impressive.
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Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 11, 2005
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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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 31, 2005
This is an AWESOME recipe! Couldn't find prosciutto first time around, so we used regular ham (which is, of course, thicker) and provolone cheese and it was incredible! We are using it as one of our appetizers at our wedding reception in August!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 28, 2005
Even my kids loved this one! Nice side dish for entertaining. Have also made it without the cheese when in a pinch, but brushed the asparagus with a little olive oil before wrapping. Worked in the oven, and on the grill. Thinner asparagus in most tender...adjust your cook time accordingly if your asparagus is especially thick or thin.
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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: Jul. 16, 2005
BINGO!!!!!! OMG! I have made MANY of the recipes on this website,and I have to say, this is one of my favorites! I had about 10 people over for a casual dinner and that was the first time I made it. Everyone raved about it! I had so many requests for the recipe and one of my good friends told me today she has made it 4 x's . (it's only been 2 weeks!) I will continue to make this, it is wonderful, easy! I think next time, I might sprinkle some toasted pine nuts on it. I served it with grilled pork roast. YUMMY!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 3, 2005
These were awesome! My one comment is to make sure the cream cheese is really soft, since prosciutto is so thin, to avoid tearing it when spreading. Thanks for the great recipe!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 6, 2005
SO GOOD! I too boiled for one minute and then put them in an ice bath. I used light herb cream cheese - I made them in singles for an appetizer. Impressive, tasty and easy - it cant be beat!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 1, 2005
These had pretty good flavor. They made a great side to go with the Chicken Cordon Blue II recipe also found on this site. The prosciutto was very difficult to work with, however, being that it is typically sliced so thin. I ended up slicing each piece of prosciutto down the middle and only using half on each piece of asparagus. I used a garlic and herb cheese spread which gave it great flavor.
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Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 1, 2005
OH WOW!!! Very GOOD! I've made this a few times now and it never gets old. It is the most requested recipe in the house right now. I do steam the asparagus for a bit before completing the recipe.
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Home Town: Renton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 23, 2005
love this recipe. I didn't have prosciutto on hand so I used pancetta instead. Added some California garlic salt to it as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 10, 2005
SUPER! Can't ask for a better tasting or looking side dish to any meal. I made it for our New Year's Dinner and everyone raved over it. I made it as directed. Thanks for the wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 7, 2005
What a recipe! Talk about easy and presentation. It has it all. Thanks Trish for sharing!!! I used cream cheese and only used 1/2 slices of the prosciutto as they were large slices. I also blanched the asparagus spears for 1 minute in boiling water and afterwards immediately shocked them in ice cold water. This really brought out the green color and ensured the spears were crunchy, yet cooked after baking. Served this dish at a dinner party and everyone raved! We'll have this dish regularly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 2, 2005
EASY to make and tastes SOOO good. I will be making this again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 31, 2004
Very good and easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 31, 2004
I have to bring this to EVERY gathering. The guests love it and it's always gone before dinner is served.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 29, 2004
This recipe was great!!!!!!!! I spread softened cream cheese on the prosciutto before wrapping the asparagus, which help hold it in place and adds a great flavor to this combination. After making it for my husband(who is not a veggie eater), he asked me to make again. I prepared it in advance, so all I had to do is cook it when the company arrive, and it was a hit - thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 8, 2004
It was so easy to make. We loved it. The only thing is the prosciutto edges burned a little. I left it in the oven for the 15 min. I think next time I will try 10 min.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 30, 2004
Excellent, quick and easy to make. Definitly a crowd pleaser
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