5 Reviews

This was wonderful! I wrapped the Prosciutto around the asparagus. You didn't mention the puff pastry, but I assumed it was to be wrapped around next which I did. The combination of the asparagus, prosciutto and pastry is a great combination. What an attractive dish this is. I used this as an appetizer and my guests were pleased. Thanks for sharing. :-)

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Merlot July 25, 2002

This is a beautiful and simple dish that tastes fantastic. (I don't eat meat, but had a bit of the prosciutto. Let me say that one bite surpassed all the pork I'd had in life before going veggie!) Anyway, I did not brush egg on the pastry simply because I forgot to do so and it turned out fine. I'll make these for most future dinner parties, I expect. Thank you for posting!

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spatchcock September 21, 2003

I made a vegetarian version by substituting salt, white pepper and caramelized thin-sliced onion for the prosciutto. I also skipped the egg and brushed melted butter on the outside for a lovely golden-brown cover. I baked at 375 degrees F for 10 to 15 minutes. Thanks so much for the delicious recipe; everyone loved it!!

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riversanctuary December 24, 2008

These were so easy to make, I did them as an appetizers before dinner for Little Miss (DD) and Hubby and they both enjoyed them. I used smoked prosciutto and they said it tasted wonderful. I didn't get to taste it because I don't eat most meats and eggs but the family enjoyed it. Thank you JustJanS

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Chef floWer November 12, 2008

This was a popular item I brought to a Thanksgiving potluck! Not only does it look good, everone loved it! I used square puff pastry sheets and cut them in 4 long strips, then cut those strips in half, so I got 8 per sheet. I thought it tasted better warm. Also, it was better when the asparagus was crisp otherwise it comes out in one bite and you're left with prosciutto and the pastry. Therefore, make sure you don't leave it in the oven longer than recommended.

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jnettes November 29, 2004
Asparagus with Prosciutto