Reviewed: Nov. 10, 2008

This was good, but be careful how much olive oil you use! It takes the prosciutto forever to cook, and then once it finally gets crisp, your asparagus is almost overdone and your oven is smoky! Just a warning. :)

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TENEKA

	Cooking Level: Intermediate Home Town: Rolla, Missouri, USA Living In: Springfield, Missouri, USA
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Reviewed: Oct. 14, 2008

The only thing I did differently was let them sit in olive oil and black pepper for 15 minutes before I wrapped them. Delicious! They disappeared in minutes!

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Sholland

	Cooking Level: Intermediate Living In: Vancouver, British Columbia, Canada
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Reviewed: Aug. 14, 2008

Great recipe, but I took the advice of others and used only 1/2 slice of proscuito per spear. It would have been too salty otherwise.

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lbmom

	Cooking Level: Expert Home Town: Forest Hills, New York, USA Living In: Long Beach, New York, USA
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Reviewed: Jul. 11, 2008

Always a hit and so easy! I slice the prosciutto in half, lengthwise, otherwise it is too much prosciutto for each spear.

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SOOZGROOVE


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Reviewed: Jun. 29, 2008

a very nice change..kids loved them and ate them right up

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Linda C.

	Cooking Level: Expert Home Town: West Chester, Pennsylvania, USA Living In: Chicago, Illinois, USA
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Reviewed: Jun. 22, 2008

This was a great starter for my husband's birthday dinner. He really enjoyed it, and even asked if we could have it everyday haha.

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MMOH

	Cooking Level: Intermediate Home Town: Blacksburg, Virginia, USA Living In: Fort Stewart, Georgia, USA
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Reviewed: May 26, 2008

This recipe was fabulous and SO delicious. Definately not something you see everyday - yet so simple to make. I did follow the previous suggestion of only using 1/2 a slice of prosciutto for each spear, which was perfect. I'll definately be making these again.

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HRL

	Cooking Level: Intermediate
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Reviewed: May 19, 2008

way too salty for a side dish. would be better as an appetizer.

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Danelle


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Reviewed: Apr. 27, 2008

These are simply AMAZING! Served them at a dinner party last night and EVERYONE was talking about them. The flavors of the ingredients perfectly compliment each other. Even the aroma of them coming out of the oven got everyone talking!

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AudCookin

	Home Town: Mission Viejo, California, USA
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Reviewed: Apr. 22, 2008

This is a fantastic recipe!! It's so simple, and yet the resulting taste is surprisingly sophisticated. I could only find rather large asparagus, so I cut them in half and rubbed both sides with a halved clove of garlic. I didn't oil the bottom of the pan and the flavours from the proscutto really had a chance to mingle with the asparagus. Mmm! A wonderful blend of textures and flavours!! This is a recipe to save and serve at my next dinner party!

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loneplainsman


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Reviewed: Apr. 13, 2008

I've heard so much about the recipe, I had to try it. So glad I did because it was fantastic! I rolled the asparagus in some olive oil then wrapped it in the prosciutto, topped it off with some fresh parm cheese and baked on 375 for about 20 minutes. AMAZING!

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maria

	Cooking Level: Intermediate Home Town: Pittsburgh, Pennsylvania, USA Living In: Reston, Virginia, USA
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Reviewed: Mar. 31, 2008

Super easy and delicious

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LAURA1


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Reviewed: Mar. 9, 2008

Extremely easy and quick appetizer or side dish. I served this at a dinner party for my boyfriends parents. Went over sooo well. I served these succulant veggies as a side dish with a smoked gouda dipping sauce. Yummy!

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audreyx2

	Cooking Level: Intermediate Home Town: Flagstaff, Arizona, USA
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Reviewed: Mar. 7, 2008

Wow! What a simple to make recipe that comes out tasting so amazing!

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JINOTEGA

	Cooking Level: Expert Living In: Ellensburg, Washington, USA
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Reviewed: Feb. 6, 2008

I thought these were pretty good when I brought the wraps to a Thanksgiving potluck. But couple days ago a friend from the dinner party told me that she has made this dish more than once for other dinner parties since mine. THATS a great compliment for this recipe.

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Mary

	Cooking Level: Intermediate Home Town: Shoreline, Washington, USA Living In: Lynnwood, Washington, USA
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Reviewed: Jan. 17, 2008

This is a quick and elegant appetizer. I would definitely recommend spreading a soft cheese over the prosciutto first, and sprinkling some freshly ground pepper over the pieces before baking.

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Asparagus Wrapped in Crisp Prosciutto

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TENEKA

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