Reviewed: Dec. 19, 2006

Very good, and easy too! My kids really liked the special presentation.

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MEEMS13408

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Grand Haven, Michigan, USA

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Reviewed: Dec. 18, 2006

I really loved these and will probably make them again. I took the advice on blanching the aspargus first and then I cooked it for about 15 minutes as directed. I was surprised at how salty the prosciutto was (more so than bacon) but I put 3 asparagus spears per piece so it balanced it out.

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Oct. 6, 2006

Made this for hubby (I am not a fan of asparagus). He really seemed to love this. It looks great and smells fabulous. I will definatly be making this again. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Oct. 2, 2006

SO so good. I blanched the asparagus in boiling water for 2 minutes, and only baked for 10, which gave it perfect color and texture. Used 5 thin spears per bundle and a little less cheese and probably less prosciutto since I had super-thin deli slices. All in all it was incredible easy and good and so pretty!

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LovesCheese

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Reviewed: Sep. 15, 2006

So Yummy. I love this recipe. Took previous suggestion(s) and blanched/ice- bathed the asparagus, used onion/chive cream cheese and drizzled lightly with olive oil. (For me, this will replace the "sweet green bean bundles" recipe that I make from this site, because this variation is less greasy and perhaps more flavorful that that option.) A keeper.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 15, 2006

Wow! This is an awesome recipe. After I made it for the first time, my husband couldn't stop raving about it. Now I make it all the time. It's absolutely wonderful!!!!!

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SSOUZA78

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Hamilton, New Jersey, USA

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Reviewed: Apr. 24, 2006

Great dish! The flavors all come together and melt in your mouth.

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btalo

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Reviewed: Apr. 20, 2006

Absolutely delicious! Looks very fancy for a dinner party but very easy. I added crumbled bleu cheesebefore I rolled them. Everyone just loved it.

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Kathy

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Reviewed: Apr. 18, 2006

this recipe is excellent. I made it for Easter and it was a huge hit! I peeled the larger asparagus and blanched them all for 1 min then ice bath. I combine white asparagus with green for an awesome presentation. I also used garlic/herb cream cheese. Roasted at 450 for 12 min. YUMM

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DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Reviewed: Apr. 12, 2006

I love impressive and easy recipes! I made this for a food & wine tasting and even my guests who dislike asparagus raved about it. I used provolone instead of the neufchatel and it was delicious, but ran short for the last few and substituted with cream cheese. I served it with store bought pesto sauce. Yum, yum, yum. Even good cold. Pairs very well with Pinot Noir.

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TRACY K

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Mar. 28, 2006

I'm a personal chef, & this recipe gets rave reviews. I agree with other reviewers- blanch the asparagus for 1 minute, plunge into an icewater bath, & drain. I used chive & onion soft cream cheese, and sprayed both the bottom of the pan, as well as tops of finished bundles with olive oil. Also, buy the best prosciutto that you can afford, ths helps with the saltiness factor. Elegant, & good either warm or chilled!

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Kate

Cooking Level: Professional

Living In: Greenville, South Carolina, USA

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Reviewed: Mar. 17, 2006

wow, what a treat!

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DIGGITY38

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Reviewed: Mar. 13, 2006

Couldn't find neufchatel so used mozzarella and then topped with parmesan. The prociutto was the perfect balance for the asparagus.

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KMILAM

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Reviewed: Mar. 6, 2006

This is a quick, easy and very elegant side dish. Like a previous reviewer, I simmered the asparagus (about 3 mins) then immersed it in a bowl of ice cubes and water. They stayed beautifully green even after 12 mins in the oven. Great tip!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 3, 2006

nice and easy-very delicious

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M. Bailey

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Reviewed: Feb. 21, 2006

Phenomenal. The best asparagus recipe I have seen. Make sure to baste the bundles with olive oil so they don't dry out.

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BKBARONS

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Reviewed: Feb. 20, 2006

I loved this recipe. What an elegant and different side dish or appetizer. The only thing I wasn't keen on was the saltiness of the prosciutto- but that is no fault of the recipe.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Feb. 18, 2006

Excellent!! I use light cream cheese instead of neufchatel, and prefer Di Parma prosciutto to the regular. This one is imported from Italy. It is much more expensive and a lot less salty.

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 17, 2006

Fantastic recipe! I get rave reviews for this every time I make it. I use swiss cheese rather than cream cheese (it's easier to just wrap a slice around each bundle of asparagus). I like the idea from some other reviewers of blanching the asparagus first - think I'll try that next time.

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Yetta

Home Town: West Liberty, Kentucky, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Dec. 27, 2005

My prosciutto was sliced so thin I had to use a couple of pieces but that was fine. Also, when I scaled the recipe to 16 serving it said to buy 2 lbs. I only bought one and that was plenty. At $15.00 a lb I didnt want to buy more than I needed. I imagine regular cream cheese would work the same also. Great recipe though.

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Annie

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Prosciutto Wrapped Asparagus

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