Extremely easy entrée. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.
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) - 07 Jun 2006 (Review from Allrecipes USA and Canada)
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. - 11 Aug 2005 (Review from Allrecipes USA and Canada)
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! - 19 Sep 2006 (Review from Allrecipes USA and Canada)