Tender asparagus spears are rolled in prosciutto and cheese, and topped with a crunchy breadcrumb and grated cheese crust. I recommend using pencil-thin asparagus.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.

  • Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.

  • Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.

Nutrition Facts

457.4 calories; 21.7 g protein; 27.4 g carbohydrates; 81.3 mg cholesterol; 1159.8 mg sodium. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2003
This recipe is very good but doesn't travel so well. If you are taking it to a dinner you may want to prepare everything ahead but add bread crumbs and bake at your destination. Otherwise the dish can come out a little dry if left to sit. The bread crumbs can absorb much of the moisture; however the flavor is great! I will be making this again. Read More
(25)

Most helpful critical review

Rating: 3 stars
03/28/2003
My Italian mother and I loved it -- my Irish husband did not. The prosciutto and swiss are strong flavors to blend together. Also blanch the asparagus well if you don't like it crisp (it doesn't cook much in the oven). We had it for a second course but it would work as an appetizer on its own. Not as a side dish though. Read More
(18)
105 Ratings
  • 5 star values: 68
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/27/2003
This recipe is very good but doesn't travel so well. If you are taking it to a dinner you may want to prepare everything ahead but add bread crumbs and bake at your destination. Otherwise the dish can come out a little dry if left to sit. The bread crumbs can absorb much of the moisture; however the flavor is great! I will be making this again. Read More
(25)
Rating: 5 stars
05/27/2003
This recipe is very good but doesn't travel so well. If you are taking it to a dinner you may want to prepare everything ahead but add bread crumbs and bake at your destination. Otherwise the dish can come out a little dry if left to sit. The bread crumbs can absorb much of the moisture; however the flavor is great! I will be making this again. Read More
(25)
Rating: 4 stars
05/27/2003
I didn't have prosciutto so I used honey ham from the deli - it was excellent!! Elaine Read More
(23)
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Rating: 3 stars
03/28/2003
My Italian mother and I loved it -- my Irish husband did not. The prosciutto and swiss are strong flavors to blend together. Also blanch the asparagus well if you don't like it crisp (it doesn't cook much in the oven). We had it for a second course but it would work as an appetizer on its own. Not as a side dish though. Read More
(18)
Rating: 4 stars
06/02/2003
I think this is a great side dish to serve with a simple main course like a beef tenderloin or grilled pork chops. The first time I made this I had extra prosciutto so I used two slices per bundle. Way too salty. The second time I followed the recipe exactly except to cut down on the parmesan and it way great. Read More
(13)
Rating: 4 stars
04/14/2009
I always follow a recipe exactly the first time out as I did here. I received several compliments for the dish but had plenty left over. Next time I think I'll just blanch the asparagus and then let it do its cooking in the oven wrapped in bacon instead of proscuitti and maybe using boursin instead of the swiss cheese. It really needs to be kicked up a notch. I think I'll leave off the bread crumbs too... as they didn't add anything. Read More
(13)
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Rating: 5 stars
01/30/2003
Since I do not eat beef/pork I make Asparagus Rolantina by substituting ham with smoked turkey slices I buy in Costco. This attractive dish makes a wonderful impression on everyone to whom I serve it. It is easy nutritious and attractive. Read More
(12)
Rating: 5 stars
03/25/2011
Very good. I used sliced ham and steamed the asparagus instead of boiling. Also used a half-slice of cheese but next time will use the whole slice. Not sure about the proportions...I thought the crumbs were maybe a bit too heavy (one-fourth cup per serving). And if you use 3-4 pencil-thin spears of asparagus for a total of 12-16 not sure that would be a full pound. But whatever the recipe is easy and looks impressive and tastes very good. Read More
(12)
Rating: 5 stars
12/07/2003
My husband gave this 5 stars. He kept stating that it was "awesome asparagus". He loves asparagus but felt this was extra good. I found it to be good but very rich. As usual I altered the recipe slightly. I used much less melted butter and didn't have prosciutto available to me locally. I substitued smoked turkey. I served this as a main dish with a tossed salad and crusty bread. It was a simple dinner for just my husband and I. By reducing the butter and using smoked turkey I cut the fat of the recipe. This was a plus for us as we are trying to lighten up our meals. Read More
(11)
Rating: 5 stars
11/17/2010
a lil salty...use unsalted butter Read More
(10)