This very simple appetizer is a show stopper! It is versatile enough to be served at a cocktail party, served with brunch or as a side dish with a hearty steak dinner.
Asparagus has a very unique flavor that can be described as bright and clean with earthy undertones. The flavor is very mild when the spears are fresh. If you’ve ever tried asparagus before and it was bitter or sour, it could be because the asparagus was past its prime or overcooked.
The great thing about asparagus is you really don’t need to do much to bring out the flavor. A little olive oil, salt and pepper is all it takes.
Roasting vegetables will always bring out their flavor more so than any other method of cooking. But let’s face it a little creamy cheese wrapped in thin salty slices of prosciutto can only make this appetizer shine brighter.
They are the perfect finger food as no plates are required. Your guests can mingle with a cocktail and this appetizer without performing a juggling act.Print
- 12 Organic Asparagus Spears, slightly trimmed and peeled
- 4 slices Prosciutto
- 4 oz. Garlic and Herb Cheese (try Boursin found in the cheese section of your market)
- olive oil to coat
- Balsamic Glaze to drizzle
- Begin by cutting about 1/2″ off the bottom of the asparagus or any unsightly trunks. Blanch the asparagus by boiling it in a large skillet over high heat in enough water to cover it by 1″. Boil rapidly for 1 minute. Remove the asparagus and immediately plunge in ice water. Dry with paper towels.
- Spread a thin layer of softened (room temperature) cheese over the slices of prosciutto (this can get messy so start with a little and add as you go).
- Bundle 3 asparagus spears together and wrap with the prosciutto like a candy cane or on an angle twisting up as you go.
- Place them on a baking sheet with parchment paper sprayed with cooking spray and brush the exposed asparagus with a little olive oil. This will help prevent them from drying out while cooking.
- Bake for 15 minutes at 400 F on the middle rack. They are done when a fork just pierces thru the thickest part of the asparagus. Be careful not to overcook.
- Place on a platter and lightly drizzle with balsamic glaze if desired.
- These can be served, hot, room temperature or cold.
- Serving Size: 1