Sometimes you just have stuff in your refrigerator that needs to be used and THEN you sign up to bring an appetizer to a party. There is nothing more fun for me than to use those two things as motivation to make something new.
So direct from my refrigerator with forever present prosciutto and asparagus amongst numerous herbs and cheeses, comes a great appetizer that will please the pickiest of eaters. My daughter Carly (who in her head, hates asparagus) LOVED these and her eyes lit up upon taste testing!
TIP: Most pre-packaged Prosciutto comes with plastic dividing each piece. Use that as leverage to roll each batch of asparagus (it’s easier)
- 1/2 pound of asparagus (ends cut off and then cut in half)
- 8oz of prosciutto
- 2 tbs of chopped fresh flat leaf parsley
- 2 tbs of chopped fresh rosemary
- 2 tbs of chopped fresh chives
- 2 tsp of salt
- 2 tsp of salt
- 1/4 cup of grated Parmesan
- 3 tbs of olive oil (or enough just to make the mixture pasty)
Preheat oven to 425 degrees. Spray baking sheet with cooking spray. Have a bowl of ice water ready before starting. Blanch the asparagus by bringing a pot of water to boil, drop in the asparagus and cook for two minutes ONLY! Then give the asparagus an ice bath.
Add the herbs, cheese, olive oil and salt and pepper to a medium bowl and whisk together.
When the asparagus has cooled (about 5 minutes) drain on paper towels and toss into the herb mixture.
Roll 2-3 asparagus in one sheet of prosciutto and place on the baking sheet. Bake for 10 minutes and drain on paper towels.
Serve immediately or at room temperature. You can also cut the final products in 1/2 to serve more as well as make a nice bite size appetizer.