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Asparagus & Prosciutto Antipasto
Makes 12 appetizers
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Ingredients
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12
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asparagus spears (about 8 ounces)
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2
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ounces cream cheese, softened
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1/4
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cup crumbled blue cheese or goat cheese
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1/4
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teaspoon black pepper
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1
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package (3 to 4 ounces) thinly sliced prosciutto
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1. Trim off and discard tough bottoms of asparagus spears. Simmer asparagus in salted water in large skillet 4 to 5 minutes or until crisp-tender. Drain; immediately immerse in cold water to stop cooking.
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2. Meanwhile, combine cheeses and pepper in small bowl; mix well. Cut prosciutto slices in half crosswise to make 12 pieces. Spread cream cheese mixture evenly over one side of each prosciutto piece.
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3. Drain asparagus; pat dry with paper towels. Wrap each asparagus spear with one piece prosciutto. Serve at room temperature or slightly chilled.
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© Publications International, Ltd.
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Click here for printable version