These blanched asparagus spears wrapped in goat cheese and prosciutto are perfect for a spring party. Plus, they double as an edible “floral” centerpiece!
asparagus spears, cut 4-6 in long
thin slices prosciutto (or substitute thinly sliced ham), cut in half horizontally
soft goat cheese
Bring 2 quarts of water to a boil in a pot over high heat. Add asparagus spears and cook for no more than 30 seconds. Using tongs, remove the asparagus from the pot and place into a large bowl filled with ice and water until completely cooled. Once cooled, remove asparagus spears and place on paper towels to drain.
Lay one piece of prosciutto flat on the cutting board with the cut edge at the bottom. Place one teaspoon of goat cheese in the center of the top third of the prosciutto. Gently press one asparagus spear into the goat cheese lengthwise with the prosciutto, with the tip of the spear hanging over the cheese by about half an inch.
Bring the sides of the prosciutto in toward the center and press into the goat cheese. Then secure both ends of the prosciutto by wrapping them in the same direction around the asparagus stem. Repeat for all asparagus spears.
Arrange the spears flat on a platter. You can also stand the spears upright in a heavy-bottomed cup or vase with ice at the bottom to resemble a mini centerpiece! (If serving standing upright in a glass vase, the ice at the bottom helps keep the vase from tipping over and also keeps the asparagus cool. You might think that the prosciutto would fall off the spear when it is stood upright, but it won’t! That’s because the asparagus is moist, the cheese is soft and sticky, and the ham is thinly sliced and clingy.)
This app is a great starter for a feast featuring fish, lamb or roasted chicken.
Serving Size: 1 spear
Calories From Fat