Prosciutto Wrapped Asparagus Spears
30 medium-thin asparagus stalks
4 ounces peppered Boursin cheese, softened
1/4 pound thinly sliced prosciutto
Trim the asparagus stalks so the spears are 5” long. In a deep skillet bring 1 ½” salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels. In a bowl mash the Boursin with a fork until it is smooth. Or grill the asparagus.
Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about ½ tsp Boursin. Wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, and asparagus spears in the same manner.
12 comments:
gabriella, i really love the Boursin cheese you've add to this classic hors d'oeuvres. these look soooo yummy:-)
I agree, looks fabulous!
Sigh, everything looks so yummy.
So I brought this to a party and most people had never had proscuitto and were quite sceptical. They were converts right away.
I think Martha Stewart has a recipe where she adds honey mustard but it had too much stuff in it. too many flavors.
but I think hmustard would be good with just cream cheese.
Hi Gabriella,
Just wanted to let you know I'm including this as one of my South Beach friendly recipes of the Week on my blog today. It includes your photo (with a photo credit for you, of course, and a link to your recipe. Looks fantastic!
Kalyn, That is fabulous! Thank you so much. ireally need to get back into weekend herb blogging. but I am starting a little business and I am taking the boys to parent participation school for a few hours a week and a million other things.
xo
I've eaten jalapeno stuffed with cream cheese and wrapped in prosciutto before. It was delicious! I will try your asparagus recipe! Thanks for sharing.
Wow. a Jalapeno? That sounds hot hot hot!
Wow. a Jalapeno? That sounds hot hot hot!
It's not so hot if you remove ALL the seeds and the white thing - I think you call it stems?
That's a great recepi, I think I'll give it a try.
I'm making a similar dish today, it's asparagus spreas seasoned with blackpepper, made into 4 piece bundles and wrapped with bacon, grilled and served with lemon-chive rise. :)
This would be perfect for Easter or a spring dinner party. Looks delish!
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