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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Reviewed: Dec. 25, 2005

Beautiful presentation and tastes good. I blanched the asparagus first and trimmed/peeled the thicker stems. Next time I would make sure the prosciutto was very thin. This time it was a bit too thick and got a little tough when baked. I made them in the am and put them in the fridge for an evening dinner party. I probably could have made them the day before and they would have been fine. Definitely a good recipe but not quite a 5. I will make again.

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CMERG

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Reviewed: Dec. 12, 2005

This is great cold appetizer. Blanche asparagas and immerse in icewater. Makes the asparagas bright green. Very Delicious!

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JACALK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 4, 2005

I gave this recipe a try on Thanksgiving and it was liked by some, but not all. Wrapping the asparagus with the prosciutto was a little tuff at first, but once you get the hang of it, the time goes by a little faster. (if you use deli prosciutto, the slices are thinner so it will be a little harder) One thing about the recipe that i didn't agree with, was the cook time and heat. 15min. in 450 degrees will dry out the prosciutto and less time will leave the asparagus raw. I will give this recipe a try again, but will try to cook the asparagus first so i don't have to leave the wraps in the oven too long. All in all, I thought it was a pretty good recipe.

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Betty Rocker!

Cooking Level: Intermediate

Home Town: Baldwin Park, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 18, 2005

I gave this recipe only 4 stars because, as written, it's not as good as it could be. The amounts of prosciutto and neufchatel cheese called for are WAY too much. For a bundle of 4 asparagus spears, it's best to use one paper-thin (as thin as you can get it) slice of prosciutto, spread with about a tablespoon of neufchatel. The smokey and saltiness of the prosciutto soaks into the cheese and asparagus while baking. Also, be sure to brush each bundle completely with a bit of olive oil, to keep everything moist. These would be lovely served on a ring of blanched red sweet pepper. Try it with smoked salmon too!

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flowersandcandy4me

Cooking Level: Expert

Home Town: Blythewood, South Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Oct. 20, 2005

I really enjoyed this, although getting the prosciutto to separate was my biggest problem. My slices kinda shredded but it still tasted great. I did blanch the asparagus before wrapping, I think this made a big difference in the presentation, it makes the green really "pop".

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SKANDREWS

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

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Reviewed: Oct. 10, 2005

I thought this was pretty good. Initially I thought it was salty but then the flavors of the asparagus and cream cheese started to blend and I was very pleased. I made this as a warm side dish. It went well w/steak and baked potato. I did use the Prosciuitto. At $17.99 a pound I just got two thin slices. I put three asparagus around half a slice. The hint about using softened cheese was a good one. In the oven @ 350 for 20 minutes and it was good. I drizzled some olive oil on top before cooking.

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UZIMIKE

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Reynoldsburg, Ohio, USA

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Reviewed: Sep. 23, 2005

This is a great recipe. It can be played with a little and still turn out great. My favorite variation is to spice it up a little and use prosciutto and horseradish cheese - delicious.

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Nikki

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Newark, New Jersey, USA

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Reviewed: Sep. 21, 2005

I LOVE THIS RECIPE. I buy asparagus in large bunches and eat this for a couple of days. I do embellish on the recipe a little. I have used Philladelphia soft cream cheese swirls (garlic/herb and chives/garlic). Sometimes I sprinkle fresh chopped jalapeno or roased red peppers on the cream cheese. I have tried several different hams but prefer the prosciutto to everything else. Excellent recipe to play with a little.

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LINPO

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Reviewed: Aug. 28, 2005

5++++++ Stars! This was a hit at last nights dinner party. It was quick, easy, makes for a fabulous presentation, and delicious. Thank you for the recipe...in one word: impressive.

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Jenny

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Aug. 20, 2005

I have a couple of comments on this recipe. I recommend using black forest ham or any other type of deli sliced ham instead of prosciutto. It stands up to the cream cheese much better and goes very nicely with the asparagus. I've made this before as a cold appetizer and it's great that way too. To do this, boil the asparagus for 1-2 minutes (depending on thickness) just until slightly softened. Immediately immerse in ice water. Drain and blot dry. Assemble as directed and refrigerate. You should boil the asparagus even for the cooked version or it will be crunchy. I found that if you boil the asparagus you should reduce the oven time to 7-8 minutes or the ham begins to get too crispy. Really good either way.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 11, 2005

I followed the recipe to a tee using 2 to 3 asparagus spears in a bundle, and very softened cream cheese. I also tried one asparagus spear and cream cheese w/ the prosciutto...I found that the saltiness of the prosciutto overpowered the single asparagus spear. This side dish is outstanding with asparagus bundles, however ! I would even recommend using many asparagus spears... I was disappointed because we ate all of the asparagus and didn't eat all of the prosciutto, although i LOVE it! No salt needed, it's salty enough! My advice: add more asparagus.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 31, 2005

This is an AWESOME recipe! Couldn't find prosciutto first time around, so we used regular ham (which is, of course, thicker) and provolone cheese and it was incredible! We are using it as one of our appetizers at our wedding reception in August!

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2HEARTS1LOVE

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Reviewed: Jul. 28, 2005

Even my kids loved this one! Nice side dish for entertaining. Have also made it without the cheese when in a pinch, but brushed the asparagus with a little olive oil before wrapping. Worked in the oven, and on the grill. Thinner asparagus in most tender...adjust your cook time accordingly if your asparagus is especially thick or thin.

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Lives4shore

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2005

BINGO!!!!!! OMG! I have made MANY of the recipes on this website,and I have to say, this is one of my favorites! I had about 10 people over for a casual dinner and that was the first time I made it. Everyone raved about it! I had so many requests for the recipe and one of my good friends told me today she has made it 4 x's . (it's only been 2 weeks!) I will continue to make this, it is wonderful, easy! I think next time, I might sprinkle some toasted pine nuts on it. I served it with grilled pork roast. YUMMY!!!!

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Jilly

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Reviewed: Jul. 3, 2005

These were awesome! My one comment is to make sure the cream cheese is really soft, since prosciutto is so thin, to avoid tearing it when spreading. Thanks for the great recipe!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 6, 2005

SO GOOD! I too boiled for one minute and then put them in an ice bath. I used light herb cream cheese - I made them in singles for an appetizer. Impressive, tasty and easy - it cant be beat!

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CZCOOKS

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Reviewed: Jun. 1, 2005

These had pretty good flavor. They made a great side to go with the Chicken Cordon Blue II recipe also found on this site. The prosciutto was very difficult to work with, however, being that it is typically sliced so thin. I ended up slicing each piece of prosciutto down the middle and only using half on each piece of asparagus. I used a garlic and herb cheese spread which gave it great flavor.

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VBHOKIE

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 1, 2005

OH WOW!!! Very GOOD! I've made this a few times now and it never gets old. It is the most requested recipe in the house right now. I do steam the asparagus for a bit before completing the recipe.

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KELLIGH

Home Town: Renton, Washington, USA

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Prosciutto Wrapped Asparagus

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