Reviewed: Jun. 2, 2009

This is wonderful. Blanch the asparagus for a minute or two (add to boiling water), then immediately drain and put the asparagus in an ice water bath. While the asparagus is soaking in ice water, spread onion & chive cream cheese on the Prosciutto, take 3 spears of asparagus and wrap with 2 - 3 slices, depending on how much you have. Drizzle a little olive oil on the top. I was baking pork tenderloin at 350 for 20 minutes so I just baked these along with the pork. They came out perfectly! Thank you for the recipe Trish!

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marie.m

Cooking Level: Intermediate

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Reviewed: May 31, 2009

Delicious, and so easy to prepare. This recipe is a true star, and adds an element of simple elegance to any entree. I served this asparagus w/filet mignon. Yum!!!

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 25, 2009

Very unique. I really enjoy this appetizer. I would use less prosciutto since it is very salty or substitute a different type of meat.

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Con C

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Reviewed: May 25, 2009

A wonderful recipe. I blanched the asapargus several hours in advance and cooled. Then spread a mix of cream cheese, minced onion, minced garlic & chives into a thinly sliced strip of prosciutto and wrapped around 3-4 asparagus stalks. I placed them all on cookie sheet lightly basted with olive oil, and also basted each asparagus bundle with olive oil so they do not crisp too much.

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Savery

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Reviewed: May 12, 2009

I've made this recipe a few times and it is super easy and a crowd pleaser. I've made a few alterations that have made it even better (in my opinion) Use fat free cream cheese and just spread on prosciutto lightly enough just to make it stick to asparagus. Have them slice proscuitto thick enough so it doesn't fall apart. Then i cut up chives, basil, and green onion finely and sprinkle it on the cream cheese after spreading on prosciutto. Wrap asparagus. Then lightly dust with garlic powder and black pepper. Yum!!

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amvolk

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Reviewed: May 9, 2009

This is awesome when you use shaved asisgo instead of the creamed cheese. Lay the shaved asiago onto the prosciutto, roll and place on the bbq grill for 10 minutes "rolling" to abtain grill marks. Great presentatio and taste!! You'll be the "Bell of the Ball" at your next party.

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COOKIN' DAN

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Reviewed: May 7, 2009

This is is so yummy - my guests were amazed by the look & taste of this dish. I made with chive & onion cream cheese & also put a little olive oil & salt on the "exposed" part of the asparagus before putting into the oven. These take a little bit of time & the proscutto can break as you're spreading the cheese, but it doesn't matter once you get it on the asparagus. Try it!!

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April Wallace

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Reviewed: May 6, 2009

I guess I didn't acutally make this recipe at all, but rather used it as a guideline. I blanched my asparagus first and then just wrapped 3 or 4 spears in one slice of prosciutto. I then baked for 10 minutes. VERY good! Next time I'll make them with the cream cheese.

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LittleBetty

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: May 5, 2009

I took the advice of blanching the asp first but I also used light cream cheese and green onions. I was perfect.

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aprellec

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Reviewed: May 5, 2009

This was a big hit. Next time I'll bake the asparagus on a wire rack inside my pan becuase the salt from the proscuitto "juice" made the asparagus very salty.

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Melissa Watson

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Reviewed: Apr. 23, 2009

These are excellent and healthy.

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Lady Char

Cooking Level: Expert

Living In: Acworth, Georgia, USA

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Reviewed: Apr. 20, 2009

This was fabulous!...I used thin ham because I was making it for 20 people. It was great hot and at room temperature. Looked very elegant, too.Everyone raved. I think next time I make it, I may flavor the cream cheese a little. Delicious!!

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Wine Babe

Cooking Level: Intermediate

Home Town: Flower Mound, Texas, USA

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Reviewed: Apr. 16, 2009

This was great. I can't eat pork products so I used thinly sliced mesquite turkey and it tasted great.

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Morgan

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Reviewed: Apr. 15, 2009

Excellent recipe. I followed another reviewers recommendation and used onion and chive cream cheese. I have made this recipe several times and it is always a hit.

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christy

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Reviewed: Apr. 14, 2009

Was delicious even a couple days later!

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Heather Brown

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Apr. 12, 2009

I did not like the cheese in this recipe, to put it mildly. If I make this again, I will use real cream cheese and halve the amount. Otherwise, the proscuitto and asparagus came out well.

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Daisyspoon

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Reviewed: Apr. 4, 2009

These are divine! One of my all-time favs!

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JENI4SPADE

Cooking Level: Expert

Home Town: Kenova, West Virginia, USA

Living In: Ashland, Kentucky, USA

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Reviewed: Mar. 29, 2009

Quick, easy and delicious!

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Steva

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Reviewed: Mar. 27, 2009

This is a great side. My kids even liked it!! Easy to make, I'll make it again and again.

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pantrychef

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Reviewed: Mar. 23, 2009

This was excellent. I followed suggestions and blanched the asparagus. The color was vibrant and the taste delicious. It is really important to use good quality Prosciutto for this recipe. I also wrapped bundles of spears in with one slice of prosciutto (4 spears). i think I could have gotten away with putting a few more spears since they were so thin. I used softened cream cheese as the filling. Will definitely make again.

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