Tuesday, September 26, 2006
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.