Tender asparagus spears are rolled in prosciutto and cheese, and topped with a crunchy breadcrumb and cheese crust. I recommend using pencil-thin asparagus.
This recipe is very good, but doesn't travel so well. If you are taking it to a dinner, you may want to prepare everything ahead but add bread crumbs and bake at your destination. Otherwise, the dish can come out a little dry if left to sit. The bread crumbs can absorb much of the moisture; however, the flavor is great! I will be making this again. - 23 Jul 2002 (Review from Allrecipes US | Canada)
I didn't have prosciutto, so I used honey ham from the deli - it was excellent!! Elaine - 26 Apr 2002 (Review from Allrecipes US | Canada)
My Italian mother and I loved it -- my Irish husband did not. The prosciutto and swiss are strong flavors to blend together. Also, blanch the asparagus well if you don't like it crisp (it doesn't cook much in the oven). We had it for a second course, but it would work as an appetizer on its own. Not as a side dish, though. - 07 Apr 2002 (Review from Allrecipes US | Canada)