I wrapped my asparagus spears in posciutto that was smeared with cream cheese. I baked the goodies in an oven at 450 for 10 minutes and served. I wrapped the prosciutto and cream cheese around a few asparagus spears (2 or 3). It was outstanding.
This was the first proscuitto and asparagus recipe I ever made and I can't say we were terribly impressed with my first attempt. The prosciutto I buy is quite thin but rather large and I soon discovered that there was WAY too much proscuitto for each spear - it was way too salty it overwhelmed the taste of the asparagus and it took so long to crisp up that the asparagus got soggy. We much prefer it when I just use a very thin ribbon of proscuitto per spear or better still use the 'Prosciutto Wrapped Asparagus' recipe on this site which uses a thicker ribbon of proscuitto and a little blob of cream cheese per bundle of spears.(For 5 stars simmer the spears in boiling salted water 'til they turn bright green immerse in iced water then proceed with the recipe. It will stay beautifully crisp and green)
I wrapped my asparagus spears in posciutto that was smeared with cream cheese. I baked the goodies in an oven at 450 for 10 minutes and served. I wrapped the prosciutto and cream cheese around a few asparagus spears (2 or 3). It was outstanding.
I made these for a housewarming party and all the guests raved! I did add a small dollop of cream cheese to the prosciutto as I wrapped and this held everything together nicely. I also only used half a piece and it was plenty. Yum Yum!
This was the first time I've attempted making these appetizers...and alas I did find them a bit on the salty side BUT...we still ate everyone of them. I used a whole slice of prosciutto...I read where only using half would could down on the satiness. Might go that route next time. My asparagus was rather thin in diameter..so that could be another reason. The last few minutes I popped them under the broiler...just to make sure they were crispy. Almost went with Taylor's suggestion to add Parm....but dedcided against it at the last minute! We enjoyed these and thankx for sharing your recipe.
Instead of serving this as an appetizer I served this as a side dish for Easter dinner. Went wonderful with the ham and other spring vegetables and I was able to prepare it the night before making it one less thing for me to rush to do before dinner. My only changes was grating fresh Parmesan cheese and fresh cracked pepper over the bundles before serving.
This is a wonderful appetizer partly because it's so easy to do. I always use 1/2 slice prosciutto to cut salt and cost and it's never been a problem. We also frequently grill them AND shave fresh parm over warm spears. The cheese puts this yummy clear over the top!
Very easy! I found that to make the prosciutto crispy it overbakes the asparagus so don't worry about making it crispy. Still tastes great! Thanks for the recipe!
We wrapped some of the asparaus in prociutto some in very thin sliced black forest ham and some in thin sliced bacon. It was all amazing!
Delicious!! Super easy and really tasty. The asparagus is crisy and the prosciutto adds just the right amount of salt AND it's a good way to use up leftover prosciutto! Note to those counting Weight Watcher points each roll is only one point!
