- Total Time
Finger food at its finest: So simple to prepare and such a tasty combination.
table salt½ tsp, for cooking water
uncooked asparagus1 pound(s), thick spears, ends trimmed (about 20 per bunch)
Casa Italia Prosciutto6 oz, or other brand, thinly sliced into 20 pieces
low fat cream cheese¼ cup(s)
balsamic vinegar1 tsp, good-quality
black pepper⅛ tsp, freshly ground, or to taste
- Line a baking sheet with paper towels. Fill a large bowl with ice water. Fill a large stock pot with water; stir in salt. Set over high heat; bring to a rolling boil. Blanch asparagus just until tender, about 3 to 4 minutes depending on asparagus thickness. Drain; immediately plunge asparagus into ice bath. Let asparagus chill for 3 to 5 minutes; place in a single layer on prepared baking sheet to dry.
- Lightly spread a dab of cream cheese down center of each prosciutto rectangle; place asparagus stalks across narrow bottom end of prosciutto at a slight angle. Gently wrap prosciutto around asparagus so it covers stalks. Place asparagus on a serving platter; sprinkle with vinegar and season with several grinds of black pepper just before serving. Yields 1 asparagus per serving (depending on asparagus thickness).