Asparagus Spears & Prosciutto

Fresh spring asparagus is absolutely delicious and elegant in this super simple treat. Try it as a great accompaniment to a spring brunch or a fun party appetizer.

Prep Time:  10 minutes
Cook Time: 5 minutes
Yield: 8-10 Servings

Ingredients

  • 1 lb asparagus ends trimmed
  • 6 oz thin sliced prosciutto
  • 1 TB light cream cheese
  • 1 tsp good quality balsamic vinegar

Instructions

Fill a large stock pot with well-salted water. Bring to a rolling boil. Prepare a large bowl of ice water on the side. Blanch asparagus spears for approximately 3-4 minutes, until just tender. Drain and immediately plunge into ice bath. Let chill for 3-5 minutes. Spread spears on a paper-towel lined baking sheet to air dry for a few minutes.

Working with one asparagus spear at a time, slice prosciutto into small rectangles (~1” x 4” for thinner asparagus stalks,~1 ¼” x 6” for thicker stalks). Lightly spread a dab of cream cheese down the center of each prosciutto rectangle and place asparagus stalk across the narrow end/bottom at a slight angle. Gently roll up prosciutto around asparagus so it wraps up and around the stalk to partially cover it. Just before serving, arrange asparagus on a serving platter, sprinkle with balsamic vinegar, and season with several grinds of black pepper.

Notes

This dish can be prepared up to a day before serving. Simply cover with a damp paper towel and wrap in plastic wrap. Garnish with vinegar and pepper just before serving.