Reviewed: May 26, 2008

I also blanched it first. I used "Laughing Cow - Galric & Herb" for the chesse. It was the hit of the dinner!

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Cooking Soldier

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

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Reviewed: Apr. 9, 2008

My grocery store didn't have prosciutto, so I used regular ham. Also, used cream cheese instead of Neufchatel. I steamed the asparagus before wrapping them. Yummy!

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zynthee

Cooking Level: Intermediate

Home Town: Wickes, Arkansas, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 29, 2008

This dish looked elegant and was well-liked by all who enjoy asparagus. Definetly need to serve these warm, not as good when they've cooled off.

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Amber25

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

This appetizer is a favorite among all asparagus lovers. Provolone cheese wrapped along with the prosciutto is another tasty option that people love. I also sprinkle with freshly grated parmesan and sprinkle with hot pepper flakes. As noted,blanching first and spraying with olive oil before baking is worth the extra steps.

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Lizzy

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Reviewed: Mar. 22, 2008

Great! I followed the advice of others and blanched the asparagus for 1 minute, submerged in ice water, then prepared as directed. Bacon was a tasty replacement for the procsiutto, which isn't available in my rural grocery store.

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meghaphill

Cooking Level: Intermediate

Home Town: Hammond, Montana, USA

Living In: Thompson Falls, Montana, USA

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Reviewed: Mar. 15, 2008

Wonderful new appetizer recipe. We served this at Christmas and despite being asparagus, it was gone in no time. We are serving it at a cocktail party next week and are so looking forward to enjoying this again. A little expensive, but a nice treat!

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KXR173

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Charlestown, Massachusetts, USA

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Reviewed: Mar. 14, 2008

I saw these at my friend's party and they were very tasty. She didn't bake them. She pre-cooked the asparagus for 1 or 2 minutes and wrapped the prosciutto over few stems of asparagus and some cream cheese. She tied it with a chive. Very nice presentation and a great tasting appetizer. I made it few times myself.

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JoJoWife

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Mar. 4, 2008

Super easy to make No need to add any salt the prosciutto is salty enough. make sure to use very thin sliced. will be makeing them again soon for an easter appetizer. gotta love fresh asparagus.

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MarshMan

Cooking Level: Expert

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Reviewed: Feb. 21, 2008

The amount of cream cheese can be determined by taste. I only put a very thin amount on, and you couldnt taste it, but helped with the taste. The prosciutto was the ingredient that gave it the extra savory taste.

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me & bp

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Woodland, California, USA

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Reviewed: Feb. 15, 2008

Really good!! I made this yesterday but made it on a whim and noticed today that it was sorta on here. I cooked the asparagus in hot water for about 2-3 minutes (in salted water) and put them into a ice bath. Once out of the ice bath, I salted them and peppered them. I cut up monterey jack ('cause that's all that I had), sliced up some basil and mixed the two together (cheese and herb). I layed out the proscuitto and put the cheese mixture at the begining. I put the asparagus in front of the cheese mixture and rolled them up. Did about 12 of them or so and I put them in the oven on 375 for about 7 minutes or so. Husband LOVED them! Great recipe (well, the recipe that I did - I will try this one out) :)

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XERSIZEER

Cooking Level: Intermediate

Home Town: Hawthorne, California, USA

Living In: Irvine, California, USA

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Reviewed: Feb. 1, 2008

We really like this recipe I did change it up a bit by using a herb cheese spread instead really adds some flavor!!! YUMMMY!!!

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Shosh104

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Living In: Swansea, Massachusetts, USA

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Reviewed: Jan. 16, 2008

Very good. I used cream cheese and next time I will spread it on a little less thick.

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Danielle M

Cooking Level: Expert

Home Town: Summersville, West Virginia, USA

Living In: Gainesville, Virginia, USA

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Reviewed: Dec. 17, 2007

Very easy and very tasty-A must recipes for asparagus lovers!

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cyrusduke

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Nov. 24, 2007

Really easy. Really good. This is a must have at any party when asparagus is in season. Be sure to buy the thick asparagus as I don't think this would work well with the thin ones. I did this with zucchini (I cut them into wedges) and it turned out great.

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 21, 2007

This was very good! I added blue cheese with the cream cheese. Nice, rich flavor. This was great with a glass of Pinot Grigio.

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SableSoulCooks2

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 12, 2007

I had to modify this recipe because I could not find the Prosciutto or Neufchatel in stores near my home. I used garlic & chive cream cheese and thin sliced smoked bacon rounds. It was a huge hit and my friends favorite part of the meal who doesn't even like asparagus.

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Lisa A.

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Reviewed: Oct. 23, 2007

a great healthy appetizer with a few simple ingredients!

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LRADDE

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Reviewed: Sep. 15, 2007

Huge hit, easy to prepare and very pretty on the table.

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sclisa

Cooking Level: Intermediate

Home Town: Rock Hill, South Carolina, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Jun. 18, 2007

As good as a recipe gets. It takes seconds to prepare and anyone Ive ever cooked it for raved about it for months. A must try.

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KrisLee

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Reviewed: Jun. 1, 2007

OMG, this is SOOO good. I use my own variation now, as I've made this so often. Fresh asparagus, snapped at the ends, coated in oil, and spices, then baked after wrapping in prosciutto. The saltiness really compliments the dish. A new -now old-favourite!

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