Reviewed: Jan. 29, 2009

This was super easy and delicious. I blanched the asparagus for 2 minutes, then into the icy water as some have suggested. I wrapped two slices of paper-thin prosciutto around about 5 spears, and popped them into the oven at the last minute. They were perfect.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KerryElizabeth

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

This is amazing....I didn't have any prosciutto so i used bacon and it was delish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

Looking for "southbeach" friendly recipes and this is a keeper. I used light garlic and herb laughing cow cheese in place of the cheese in the recipe, and it was great-and already softened. Super easy to throw together for a quick party!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mandisue

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

I made this Saturday and loved it!!! The only thing I did differently was cook it longer. I actually forgot it. I probably left it in the oven 15-20 minutes. However, it was larger asparagus, and I think it needed it anywya. It was still a little crispy when I took it out. The leftovers later were just as good - maybe better - at room temperature. We'll definitely make this again!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2009

Be sure to use thin asparagus. I did not have prosciutto so I used bacon. Delish! I broiled for a few minutes prior to serving so the bacon would get nice & crispy....My husband loved it! We love asparagus roasted so this was a nice change.... Super simple, too!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Centreville, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2009

I used thinkly sliced deli ham, and it was still sensational. Perfect for creating a good impression when entertaining!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sandi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2009

I couldn't get my hands on prosciutto so I substituted bacon. It turned out wonderful as stated with the bacon. Will be making this again soon.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy M

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2009

This is awesome! I am definitely going to make this over and over again! I did blanch the asparagus before and I used an herb cheese spread. Unfortunatly the first time I made it I left it in the oven while we finished our course prior and that was a big mistake! Do not overcook this. Otherwise, this dish is so easy and wonderful! Very elegant!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stacy N.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

This is my favorite appetizer. I use a garlic and herb cream cheese and make it in the toaster oven leaving the big oven free for the meal. Do not pre-cook! I undercook it slightly and leave it in the toaster oven on warm while preparing the meal. I also place it on top of garlic toast and sprinkle all with a good olive oil. YUMMMM

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sally Jeanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

Yum! a great side dish or appetizer. Offers a unique presentation.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer Lynn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

Big hit at Christmas! I followed the advice of other reviewers and blanched the asparagus first. This made it really easy to make a ahead of time and cook right before dinner. They looked amazing! I will make these again - next time I will wrap more of the asparagus and not just the middle.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FACS101

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

All I have to say is OMG! This is wonderful. I made this last night for Christmas dinner and there was none left. we even had to have a vote over who got the last one. After reading others reviews, blanching the asparagus for 2-3 minutes is crucial. I had small to medium sized asparagus so there was no need to remove the skin from them. I also used chive and onion cream cheese, which was amazing. This was a fast, and elegant side dish, which had everyone in my family thinking I was such the chef!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MichelleC

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

This is fantastic and very easy! Everyone loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Audrey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2008

So simple but ohhh so good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dee B

Cooking Level: Expert

Living In: West Chester, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

Great recipe!!! Got rave reviews for this one! I did boil the aspargus for a minute to bring out the colour and then patted dry, spread whipped chive cream cheese on a whole slice of prosciutto, wrapped up 4 to 5 thin asparagus in each one and only baked for 8 minutes. Everyone loved it. I used a whole slice of prosciutto and didn't find it too salty. Very easy, looks very elegant, and so tasty!!! Will definitely make this again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Wendy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2008

loved it. prosciutto was a bit salty but i like salty so it was great, was a big thansgiving hit this yr (i changed it a bit- i panfried asparagus with garlic and olive oil for 5 min before wrapping and baking it) definetly will do again and maybe try it with bacon next time

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kristi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

One of my all-time favorite appetizer recipes. So easy to make and I don't even measure the cheese anymore. I just spread it directly on the asparagus until I think the proscuitto will stick and quickly wrap. Delicious salty crunchy goodness!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JEN78RN

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

I've made this several times now, but i adjust to what i have in the fridge which is turkey bacon and cream cheese. This simpler version is still very yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

B Spradley

Living In: La Mirada, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2008

excellent though nelson doesnt like it. makes for a very nice presentation. Remember to blanche the asparagus first for a nicer look.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MABELLA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2008

I peel and blanch the stalks... do the ice bath etc.. one thing I do differently is use a good soft goat cheese. I use only enough proscuitto to wrap the stalk with one layer. Spray with olive oil and run it under the broiler to crisp and shrink the meat to the stalk. I serve them room temp as appitezers and warmer if they accompany a meal.

Was this review helpful? [ YES ]
2 users found this review helpful