Crispy Prosciutto Wrapped Asparagus

This is a sponsored review
by BlogHer and Kraft.

This dish is what I call my “company asparagus” – even though the last time I referred to dinner guests as “company” was in 1979 when my parents had “company” over for dinner – I think it was either my Dad’s boss and his wife or someone else important that decides Dad’s pay-raises.

“Company” food is simple, yet elegant, using high quality ingredients that you don’t mind spending a little extra money for. This asparagus dish uses fresh asparagus and really good imported proscuitto. The asparagus are perfectly tender with slight nuttiness that comes from roasting…and the prosciutto crisps up nicely in the oven.

But what makes this really elegant is just the slght drizzle of cream cheese sauce for that perfect finishing touch.

The beloved Philadelphia Cream Cheese that we all know has a new product called “Philadelphia Cooking Creme” and I used it pretty much straight out of the package, whisked with just a bit of water to thin it out and warmed in the microwave.

Three main ingredients is all that it takes to make this company asparagus dish: asparagus, prosciutto and the Philadelphia Cooking Creme – I used Italian Cheese & Herb.

The Cooking Creme is different from the regular “Philly Cream Cheese” – it’s made for using as a base for sauces (just stir it in), comes in different flavor varieties (others include, Original, Santa Fe Blend and Savory Garlic) and is incredibly meltable.

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Three main ingredients: asparagus, Philadelphia Cooking Creme and prosciutto.

Use your hands to snap off the end of one spear. It naturally breaks where the tough part ends. This is where you need to cut the rest of the asparagus and discard.

Wrap two or three asparagus in each slice of prosciutto. Since prosciutto is pretty salty, I like to wrap multiple spears together. If you’re using thin asparagus, make sure you get at least 3 spears in each.

Place all on a baking tray.

Drizzle just a bit of olive oil on the tips and the ends of the asparagus. The prosciutto doesn’t need any oil at all.

Roast for 8-10 minutes – your asparagus should be tender and the prosciutto should be crispy.

In a small bowl, whisk together a 1 tablespoon of water with the Cooking Creme. Warm it up in the microwave on medium power for about 45 seconds.

Spoon over the asparagus and prosciutto.


Crispy Prosciutto Wrapped Asparagus

Servings: 4 Prep Time: 5 minutes Cook Time: 15 minutes

If you can't find the Philadelphia Cooking Creme, feel free to omit (the Crispy Prosciutto Wrapped Asparagus is great as-is!) or substitute with 1/4 cup Philadelphia Cream Cheese mixed with 2 tablespoons mayonnaise + 2 tablespoons water and your favorite chopped fresh herbs.


1 pound asparagus, tough ends trimmed and discarded
8 ounces prosciutto, very thinly sliced
1 tablespoon olive oil
1/2 cup Philadelphia Cooking Creme (any flavor, I used Italian Cheese and Herb)
1 tablespoon water


1. Preheat the oven to 400F. Wrap 2 asparagus spears with a slice of prosciutto. Place spears on baking sheet. Drizzle olive oil on the tips and ends of the asparagus (avoiding the prosciutto). Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.

2. In a small bowl, whisk together the Philadelphia Cooking Cream with the water. Microwave on medium setting for 45 seconds.

3. Plate the asparagus and drizzle the Philadelphia Cooking Cream over the asparagus. Serve immediately.

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Want to win $25,000? Paula Deen and Philadelphia Cream Cheese are looking for the next big cooking stars, and this season of Real Women of Philadelphia is going to be bigger and better than ever! Join the Real Women of Philadelphia Community and check out details on how you can enter to win $25,000 or become a cooking star.

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Comments 24

  1. Sense of Home

    My favorite way to eat asparagus is raw, either just picked or straight out of the refrigerator, but I do like to dress it up for the table, or company as you say. Yours looks delicious!


  2. Vanessa

    I have been making this a ton lately, though you just took it to another level with the cooking cream… it’s totally amazing without too!

  3. Jim T

    I can’t believe how gorgeous these look and how simple they are to make. Very clever idea. It was really nice meeting you at the Food Blog Forum this past weekend. You’re an inspiration!

  4. One Woman

    This looks amazing! I made something similar but instead of the sauce I made a saffron garlic aioli – was delicious! I can’t wait to try this version!

  5. The Chocolate Covered Kitchen

    Wow; delicious and fast (and I have prosciutto in the fridge just waiting to jump in the oven!). I imagine it would also work with broccolinni, though asparagus is probably best. (Intrigued by One Woman’s saffron aoli idea, too.)

  6. coleen

    This is a fantastic dish to serve for large parties. It’s always a crowd pleaser. I’ve never used the Philadelphia Coking cream, but just bought it tonight after I read this review and will be trying it this weekend for my guests

  7. Helen

    It seems really strange to use high-quality ingredients like fresh asparagus and delicious prosciutto, and then to drizzle something pre-made and processed over it. It can’t be too much of a time-saver, since you’ve already gone to the trouble to wrap the asparagus into bundles.

    You haven’t gone into much detail on what this cooking creme is, what else we could use it for, and how to expect it to behave. Since this is a sponsored post… why should we buy it?

  8. Ann

    I love asparagus! And wrapping in prosciutto and roasting until crispy – delicious! I posted a link to this recipe on my blog today πŸ™‚

  9. minibaker

    i tried this -it was EXCELLENT! Only thing is i got the thinner asparagus n wrapped 3 or 4 of them together. I cannot get prosciutto where i live so i bought the packed streaky bacon which is sliced quite thinly. Am trying this again this week with the thicker asparagus n my children have asked me to wrap with 2 slices of bacon! Also cannot get Philadelphia cooking cream so used the Philadelphia cream cheese version n fresh chopped herbs from my garden. Thank u so much.I am trying this out now so that on special occasions, when we have company, i can serve this! Guests will definitely love this! πŸ™‚

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  11. SouffleBombay

    Love asparagus and have never eaten or served them with a cream sauce…looks fabulous! Great photo’s too!! And as a proud Philly gal, I just LOVE Philadelphia Cream Cheese in any way shape or form!!

  12. cem

    any ideas for replacing prosciutto? where i live now it is impossible for me to find prosciutto…i need alternatives please

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  15. Brenda from Idaho

    I made this tonight and it was delicious. Instead of cream cheese I used Chunky Blue Cheese. They are a little salty and would probably good with bacon as well. The cost would be less of course. Overall comment YUM

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