Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus

378 Reviews 26 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Trish
Recipe by  Trish

“My husband taught me this elegant yet easy side dish! Always a hit at the holidays, and dresses up every day chicken.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
  3. Bake 15 minutes in the preheated oven, until asparagus is tender.

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Reviews (378)

Rate This Recipe
Kate
830

Kate

I'm a personal chef, & this recipe gets rave reviews. I agree with other reviewers- blanch the asparagus for 1 minute, plunge into an icewater bath, & drain. I used chive & onion soft cream cheese, and sprayed both the bottom of the pan, as well as tops of finished bundles with olive oil. Also, buy the best prosciutto that you can afford, ths helps with the saltiness factor. Elegant, & good either warm or chilled!

Valerie's Kitchen
416

Valerie's Kitchen

I have a couple of comments on this recipe. I recommend using black forest ham or any other type of deli sliced ham instead of prosciutto. It stands up to the cream cheese much better and goes very nicely with the asparagus. I've made this before as a cold appetizer and it's great that way too. To do this, boil the asparagus for 1-2 minutes (depending on thickness) just until slightly softened. Immediately immerse in ice water. Drain and blot dry. Assemble as directed and refrigerate. You should boil the asparagus even for the cooked version or it will be crunchy. I found that if you boil the asparagus you should reduce the oven time to 7-8 minutes or the ham begins to get too crispy. Really good either way.

NANCYRYAN
227

NANCYRYAN

Excellent combination of flavors! Very easy to prepare. Only change I made was peeling the asparagus first. (unless they are pencil thin). Peeling the stalk to about an inch from the tip makes it so tender (removes woody toughness).

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 24.6 g
  • 38%
  • Carbs
  • 2.7 g
  • < 1%
  • Protein
  • 14.8 g
  • 30%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 1210 mg
  • 48%

Based on a 2,000 calorie diet

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