By John Edward Young, Correspondent
12 thick asparagus spears, with tough ends trimmed off
6 thin slices of prosciutto (try imported Prosciutto de Parma)
2 ounces whipped cream cheese at room temperature
1/4 teaspoon garlic powder
2 tablespoons finely chopped chives (optional)
Ground black pepper, to taste
1. Preheat oven to 350 degrees F.
2. Blanch asparagus in boiling, salted water for 3 to 5 minutes, depending on the thickness of the spears. Plunge into iced water. Drain and blot on paper towels.
3. In a small bowl, combine cream cheese with garlic powder, chives, and pepper.
4. Spread a small amount of cheese mixture over each prosciutto half and, starting at the bottom end of asparagus, wrap prosciutto diagonally around each spear.
5. Lightly spray a baking sheet with vegetable cooking oil.
6. Arrange prosciutto-wrapped asparagus on baking sheet and bake for 15 minutes.
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