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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Variation on the standard asparagus wrapped in prosciutto. This has a little twist that seems to please many a guest with cocktails. Ingredients:
1 large bunch of asparagus, use the fatter size rather than skinny ones |
1/2 tub of whipped cream cheese |
peel of one orange grated fine (use the microplane) |
1/2 teaspoon of dried tarragon |
24 slices of proscuitto, paper thin |
Directions:
1. Trim the butt ends of the asparagus, Peel remainder if they are uber-thick.
2. Briefly cook about 8 minutes in a large skillet in one inch of water.
3. Plunge in ice and cool immediately to shock the stalks and stop the cooking.
4. Drain and pat dry.
5. Mix tarragon and orange rind with the cream cheese.
6. Spread the cream cheese mix on the proscuitto and wind around each asparagus spear in a spiral fashion.
7. Chill.
8. Serve with cocktails as part of an appetizer buffet.
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