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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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 19, 2009
Yum! I needed a quick appetizer/tailgate dish and I have been wanting to try these for a while. I actually used regular deli ham and chive cream cheese.. it was SO delicious. I cut the asparagus into thirds to make it a bite sized. I also blanched the asparagus, and served the dish cold. Even my green-hating dad liked these and I couldn't stop eating them. Great recipe.
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Cooking Level: Intermediate

Home Town: Foster City, California, USA
Living In: Little Rock, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 16, 2009
This is such a good recipe. Sometimes the simpliest are the best. I've made this two different ways. First, I made it exactly like this recipe for a side dish. Everyone loved it. For an appetizer, I did not bake them and boiled the asparagus for 3 minutes then rinsed in cold water. I served them cold. The trick to spreading the cheese is to only spread it on the ends.
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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. 7, 2009
My friends and neighbors request this! They love it, super easy and SOOOOOOO yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 5, 2009
Excellent recipe! Just don't make the mistake I did by adding too much olive oil!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 31, 2009
Followed recipe except used cream cheese, did not blanch as others suggested, asparagus came out perfectly cooked. Salty though. Wrapped 5 skinny asparagus in 1 prosciutto.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 29, 2009
blanch, wrap three, slice prosciutto thinly
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 24, 2009
These went over great for a small dinner party we had recently. No leftovers! Beautiful presentation. I'm making them again tonight!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 18, 2009
Rave reviews from all! They did not even make it to the grill. We devoured them cold. Delicious!
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Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 14, 2009
Wonderful side, beautiful too! Some of the spears became a little dry. Also, you don't need much Neufchatel, I acutally cut the prosciutto in half and used 1/2+ teaspoon cheese per grouping.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 11, 2009
This was a great side dish, way better than boring old plain asparagus. Did not find it too salty at all. Maybe buying a higher quality prosciutto made the difference, not sure. I added some fresh chives from my garden to the cream cheese. Will make again for sure!
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Cooking Level: Expert

Home Town: Hermosa Beach, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 22, 2009
To salty
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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 17, 2009
Too salty for my liking. I tried cutting down on amount of prosciutto to wrap and it was much better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 5, 2009
Blanch first for 1-2 minutes then cool in ice water. Wrap them up, bake and serve....excellent!
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 1, 2009
LOVED this recipe! I made it and brought it over to my boyfriend's parents (nerve-wracking!) and they couldn't stop raving. It's fun to play around with different cream cheeses, and I always sprinkle garlic powder before rolling up. I also lightly graze the tips of the asparagus with EVOO. Could not BE any yummier...thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 24, 2009
My Hb and I totally LOVED this dish. What flavor it had. I used 4 asparagus per each slice of prosciutto with chive and onion cream cheese. I found the more cream cheese used, it helped decrease the saltiness of the meat. Cooked at 400 degrees for 15 mins. because I was making Gouda and Spinach Stuffed Pork Chops from this site. I did not blanch the asparagus - no need. They came out perfect. Will definitely make again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 20, 2009
This recipe is amazing! Based on other reviews I pre cooked the asparagus for 3 minutes and I used an herb and garlic cream cheese. My boyfriend said it was without a doubt the best asparagus he's ever had.
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