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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Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

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Reviewed: May 14, 2007

This was so easy and really fantastic. I had many compliments when I took it to an Easter party.

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DAVISAM1

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: May 3, 2007

I added a couple of tablespoons of blue cheese crumbles to the Neufchatel. Rich, salty, and delicious.

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AMYG

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Reviewed: Apr. 24, 2007

Loved it. A little salty, don't add more salt/seasoning.

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Daisy

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Reviewed: Apr. 15, 2007

My proscuito was sliced so thin it kept tearing while separating so I tried a couple strips put together. Turned out to be too much which made it pretty salty. But the taste overall was amazing. Will definitely make this again but use less meat. Great recipe. Thanks

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Lil Deb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 14, 2007

Absolutely the best....no one will want to eat anything else once this is served!

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Brenda

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

These are so delicious and rich. Excellent holiday dish. Very Very good! The bacon was crisp and the asparagus so tasty. I wish I hadn't gone so lightly on the cheese. Next time I will cut the stalks shorter (about 5 inches) as the wider end was a little tough and stringy. I fixed 12 bundles of these, and everyone had seconds. Mine took about 18 minutes to cook. All we could say was "WOW"!!!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 8, 2007

Awesome! We make these camping on a george foreman grill--a huge hit with everyone.

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julesg

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Reviewed: Apr. 5, 2007

I loved this recipe and it was super easy to make. I read the recipe wrong and wrapped each individual spear. Next time I will make bundles. There were no leftovers either!

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LEA1028

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Reviewed: Mar. 21, 2007

I loved this recipe.

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BONNERSF

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Reviewed: Mar. 18, 2007

Very good, and very rich (with the prosciutto). Be careful that it doesn't overpower your main dish! Yummy!

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ABROTHERS

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Mar. 6, 2007

I tasted these for the first time last Christmas. I wanted to make them today and found this site. I loved Nancy, Kate, and Molle's ideas. I used cream cheese, and chives made from fresh spring onions. Made sure to cook and blanche to help with the tenderness. Then spread the cheese and wrapped. I did one asparagus at a time. I didn't add but a pinch of salt to the cream cheese though. That way it wasn't to salty. I brushed the pan with olive oil and then the wrapped spears, I then baked them like the others said at 400 for 10 to 15 min. Mine came out at 12 min They were so-sooooo good. My family loved them! Thanks to all the reviews! Oh I almost forgot, I also made a lemon beurre blanc sauce and drizzeled it over them on the finished product. That lemon flavor was great with the salty taste.

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Albertabean's

Cooking Level: Expert

Living In: Murrells Inlet, South Carolina, USA

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Reviewed: Feb. 15, 2007

I made this as an appetizer to a Manicotti alla romano recipe I found on here. It paired perfectly! I used a creamy goat chesse as no supermarket or Gormet store in my area carried that type of cheese. My husband LOVED it!!! I only wrapped the proscuitto in 2 pieces of asparagus... next time I will do 4 as it was a little salty... I didnt blanch it, it didnt need it at all it was fully cooked and crisp. Next time I may just use cream cheese to spread. I also made prosciutto and fresh mozzerella cheeseon a fresh bay lef with a little salt pepper and olive oil..... this helped cut the saltiness of the asparagus. I may do melon wrapped in proscuitto next time as well.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Feb. 14, 2007

The prosciutto didn't get cooked fully through even after 20 minutes at 450 and the asparagus was too crispy.

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cheshire137

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Reviewed: Jan. 26, 2007

A little salty.... but still fantastic

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dyanat

Cooking Level: Expert

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Reviewed: Jan. 24, 2007

I made this for a potluck last night, and even my friends who do not eat much meat loved this dish. I used a light garlic and herb spreadable cheese, and it was delicious

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LROBERTS09

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Reviewed: Jan. 24, 2007

OMG! this is a winner!!! it's not only easy to make...but SOOO GOOD!! I made it for new years and even the kids had it! I served it as appetizer and people didn’t have “enough room” in their tummies to have the main dish! The blanching is crucial! And using a very thin slice of Prosciutto is the perfect combination!

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salvamea45

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 10, 2007

This was very flavorful. The prociutto has a very strong taste and pairs nicely with the asparagus and cheese.

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Judy79

Home Town: Montreal, Quebec, Canada

Living In: Chandler, Arizona, USA

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Reviewed: Jan. 2, 2007

This was such a hit at my party! I had to use toothpicks to secure the prosciutto around the asparagus, but other then that it was too perfect. Great recipe!

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