I wrap a spear and a stick of Parmesan – as thin as you can get them without having the cheese crumble – with prosciutto. Use roasted or steamed asparagus depending on what you are going for. A few of these make a... (21 replies, last updated by Jon M March 11, 2005)

Or roast it, drizzle with olive oil and a bit of lemon juice – you can use lemon zest for garnish. (10 replies, last updated by Terrie H. May 6, 2005)

My personal preference for asparagus is to have them no thicker than a standard pencil. To prep I typically wrap the individual stalks in proscuitto and roast them in a 400 degree oven. They are delicious that way but the... (27 replies, last updated by Becca Porter June 3, 2006)

I love barely cooked asparagus (two or three, if it’s small) wrapped with prosciutto and drizzled with a good oil and vinegar, grind some pepper over all. (12 replies, last updated by Natalie March 27, 2003)

Baked some fresh asparagus w/ sea salt and a bit of olive oil wrapped in prosciutto for dinner alongside roasted rosemary potatoes and some pork medallions in a chianti balsamic reduction. Still have some capecolla for tomorrow.... (25 replies, last updated by Brandon Nelson January 8, 2007)

There is a restaurant in LA called AOC (I’m sure the item is elswhere also) that has these prosciutto and fig tapas. I want to serve the as an hors d’ouvres. Does anyone know them and how to make them? (3 replies, last updated by LBQT August 1, 2005)

Conceptualizing a Manicotti recipe using asparagus and maybe some prosciutto. Any thoughts or suggestions. Idea is to offer some filled pastas with a spring theme. Thanks (9 replies, last updated by chrisinroch July 23, 2008)

Ok, I am having a mini-brian freeze. I have a lot of couscous left over. It’s plain from the box (Near East brand). And a bunch of asparagus. I was going to make roasted aspargus last night but fell ill. So my question is... (7 replies, last updated by Jane Hathaway April 13, 2006)

Asparagus wrapped with a smidge of mozzarella and prosciutto. Roasted asparagus. (31 replies, last updated by waver March 16, 2007)

Roasting or grilling is my prefered method. I think it really brings out the sweetness of fresh asparagus. If I grill them outdoors though I stick them in one of those veggie grilling baskets. As you can imagine the potential for... (42 replies, last updated by bitsubeats April 13, 2007)

In the last several years, I had the good fortune to visit Germany, Belgium, Austria etc during Spring time and feast myself on white asparagus. They are usually steamed (I think) and served with butter and boiled new potatoes. I... (10 replies, last updated by Novasmurf May 10, 2008)

Roast the asparagus in a little olive oil, with a little grated fresh paremsan, cracked black pepper and julienned prosciutto. F ini off with parmesan curls and be prepared to die a happy woman. Please send me your left over... (41 replies, last updated by Amy June 26, 2001)

Crispo has a number of asparagus dishes, both appetizers and sides. There are several different dishes that incorporate prosciutto and different italian cheeses with asparagus. The roasted asparagus dishes are particularly good. (17 replies, last updated by kathryn April 4, 2007)

Roast it. Use in sandwiches with mayo and other roasted veggies such as eggplant and red pepper. On homemade pizza. With pasta. With salmon. With beef. Douse blanched asparagus in a vinaigrette and serve as a salad or as an... (29 replies, last updated by MAH June 23, 2008)

I usually roast cherry tomatoes at 425 or 450 until they “pop” which takes about 10 or 15 minutes. Asparagus will be fine at anywhere from 400 to 450 and timing depends on thickness. You may want to put them in... (5 replies, last updated by Aaron March 2, 2006)