Tuesday, January 10, 2012

Prosciutto Asparagus Appetizer

This, stunning little starter is a winner all-around. Often those who think they really don't like asparagus really like this dish. To get the best final results, try to purchase prosciutto as very thinly cut as is feasible, and hunt for asparagus which is not extremely large nor too slender. When it's overly large, it's going to be woody, and also the cooking time frame will have to expand so that the prosciutto ends up extremely crunchy. Extremely skinny and then it can over cook so swiftly it is going to be hard to get the correct 'bite' on the prosciutto. Additionally, blanching your asparagus will be an essential move - the blanching helps ensure your asparagus is crisp and clean and also tender, and really stays superbly vivid green.

If you'll prefer, consider doing the prosciutto with additional asparagus in each bunch, and then by using method for a side dish. Or perhaps make sure they the way the recipe states, and then serve them as they are for a side dish for two. Better yet? Use them together with Pinot Noir.


* 1/2 lb prosciutto, sliced rather thin
* 1/2 (8 ounce) package Neufchatel or cream cheese cheese, room temperature
* 12 stalks fresh asparagus, peeled if necessary
* In case your asparagus is thick, make sure to skin the stems
* Employ a mix of white and green asparagus if you would like for a beautiful display
* When the asparagus is quite slim, use more spears, reducing oven period to around 8 minutes
* If you would like, feel free to use cream cheese which has chives, or even add your own chopped chives to softened cream cheese


1. Pre-heat oven to 450F.

2. In a pot of boiling water, cook asparagus for one minute. Immediately drain and rapidly drop in to a container of ice water.

3. Cover prosciutto with the cream cheese. Wrap pieces about Two or three asparagus stalks. Arrange packaged asparagus in one layer on a medium roasting sheet.

4. Bake Ten minutes inside preheated oven, or til asparagus is tender.

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