I blanched the asparagus for 3 minutes like so many reviews said to but they still came out crunchy. My asparagus were pencil thin too. I used 3 stalks and they were in the oven 9 minutes before I removed them because the cheese was oozing out. Maybe I should have blanched longer? The stalks were quite flimsy when I wrapped them, so I was surprised they ended up so crunchy still. The taste is good, but they are too hard to eat as a finger food, as the stalks slipped out when biting into them and the proscuitto would pull off. It was cut pretty thin, but maybe I'll have it cut thinner next time. If there is a next time. Not sure I'd use the cheese again either.
Was this review helpful?
2 users found this review helpful
I blanched the asparagus for 3 minutes like so many reviews said to but they still came out...