Baked Asparagus With Shiitake, Prosciutto and Couscous Recipe (2024)

We were very excited to try this, but unfortunately it did not turn out well at all. The asparagus were completely overcooked - mushy and stringy and basically inedible. Which makes sense when you cook them for an hour. We've always had good luck with Melissa Clark's recipes - not sure what happened with this one.

what happened was 1 hour at 200. when I saw that, I couldn't believe it; asparagus is thin and cooks quickly. try less time next time

This worked great for me. I started out with fresh asparagus, and my stalks were "standard", i.e. not the thin stalks. The 200F for 1 hour worked in my case. I can imagine with thinner stalks you'd need to reduce the cooking time. I used Trader Joe's German "Prosciutto" and pre-sliced sh*take mushrooms from Whole Foods. I served over farro, and poured the juices left on the parchment over each serving. I also added a drizzle of EVOO plus some freshly shaved parmesan--NICE!

Turned out great! I happened to be out of parchment paper and used aluminum foil instead, folding it over without stapling/tying. Still worked!

I checked this recipe at 30 minutes, afraid it would be stringy mush after reading the only other review.nope. absolutely barely baked. back in it went. mind you, I live in Alaska, where there is no such thing as fresh produce... but it is March, the middle of asparagus season. It also sat in my fridge for 3 days.as for my oven, its propane gas. baked on top third rack.Everything exactly as instructed and it was nice and CRUNCHY. even had to roast it 7 min more.

We much prefer fat asparagus spears; the thin ones are so often tough. Substitute smoked salmon for the prosciutto! A winner for us.

This is a winner - especially when you want easy prep with no dishes/bowls to wash. Just pop this in the oven for an hour and be prepared for deliciousness. The asparagus I used had thicker stalks and it was cooked through, albeit with a nice crunch, in the 1-hour cook time. I served it with pearl couscous and it was scrumptious! Husband and I agreed that this is a keeper.

Made flavors into a puff pastry tart. steamed the asparagus to parcook it, rendered out the prosciutto fat (optional) and used it to sauté mushrooms and some garlic. I combined some goat cheese, a little yogurt, a little cream, some ground pepper, chopped tarragon, grated Parmigiano, and a little beaten egg, and used it to top some rolled-out puff pastry (about 9 X 6”), with the edges rolled up a little to create a frame, Top with veg and chopped prosciutto, baked at 400 about 18 minutes.

Will most certainly make this again. Definitely use thick asparagus or reduce cook time. Drizzle juices from the parchment over before serving!

This is really tasty, but still working on the right cook time. 45 min. at 200° was still too much with medium spears. More like 30?

Asparagus was perfectly cooked (in parchment paper) after an hour, but dish needed more aggressive seasoning for my taste. Served over whole wheat couscous.

Following others, I baked for 30 minutes (it was also double the recipe in two pouches) and finished in a pan for another 8-10. The mushrooms were more crispy and the prosciutto had more flavor. I also chopped the asparagus into 4 pieces to make it easier to plate. Finished with Parmesan. It was good!

Followed instructions exactly - it came out perfectly - even with thin asparagus. Love Melissa Clark's recipes. So deliciously inventive!

Do you think this would work for a pescatarian with salmon or better yet slices of smoked salmon?

We much prefer fat asparagus spears; the thin ones are so often tough. Substitute smoked salmon for the prosciutto! A winner for us.

Can we increase the oven temperature on this one to say 350 and shorten the time down to 30-40 minutes? Has anyone tried this with any luck?

I checked this recipe at 30 minutes, afraid it would be stringy mush after reading the only other review.nope. absolutely barely baked. back in it went. mind you, I live in Alaska, where there is no such thing as fresh produce... but it is March, the middle of asparagus season. It also sat in my fridge for 3 days.as for my oven, its propane gas. baked on top third rack.Everything exactly as instructed and it was nice and CRUNCHY. even had to roast it 7 min more.

This is a winner - especially when you want easy prep with no dishes/bowls to wash. Just pop this in the oven for an hour and be prepared for deliciousness. The asparagus I used had thicker stalks and it was cooked through, albeit with a nice crunch, in the 1-hour cook time. I served it with pearl couscous and it was scrumptious! Husband and I agreed that this is a keeper.

I used medium sized local asparagus and shiitake mushrooms. Have used county ham in the past but put that in tonight’s cheese soufflé instead. The asparagus comes out like candy. Delicious.

This worked great for me. I started out with fresh asparagus, and my stalks were "standard", i.e. not the thin stalks. The 200F for 1 hour worked in my case. I can imagine with thinner stalks you'd need to reduce the cooking time. I used Trader Joe's German "Prosciutto" and pre-sliced sh*take mushrooms from Whole Foods. I served over farro, and poured the juices left on the parchment over each serving. I also added a drizzle of EVOO plus some freshly shaved parmesan--NICE!

Turned out great! I happened to be out of parchment paper and used aluminum foil instead, folding it over without stapling/tying. Still worked!

We were very excited to try this, but unfortunately it did not turn out well at all. The asparagus were completely overcooked - mushy and stringy and basically inedible. Which makes sense when you cook them for an hour. We've always had good luck with Melissa Clark's recipes - not sure what happened with this one.