Easy Asparagus-Prosciutto Roll up Appetizers
"I saw Rachael Ray demonstrate this amazingly simple appetizer and served them to a crowd who gave only rave reviews. I'm guessing on the amounts...suit your own taste."
- Ready In:
- 20mins
- Ingredients:
- 3
- Serves:
-
15
ingredients
- 15 asparagus spears
- 1⁄2 lb imported prosciutto, sliced thick enough so it holds together when laid out
- 1⁄2 cup boursin cheese (available in dairy section or see below)
directions
- Snap bottoms off of asparagus, use a vegetable peeler to peel spears and steam them to a point where they are not totally wilted. Refrigerate until needed.
- Lay out pieces of prosciutto and spread about one tablespoon of Boursin cheese onto each slice. Mean Chef has a recipe if you find it hard to locate in your local market -- Boursin Cheese - Make your own Recipe #65204.
- Put chilled asparagus spears on kitchen towels to absorb any moisture. Place one or two asparagus spears in each slice of prosciutto and roll. Refrigerate if not serving immediately.
Questions & Replies
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Reviews
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We LOVE this recipe! In our home we use reduced fat cream cheese and fresh chives in place of the boursin. So simple and so yummy! -
Pretty appetizer that is easy to make. Instead of boursin cheese, I used Laughing Cow Garlic & Herb Light Spreadable Cheese. Thanks! -
I made my own boursin cheese following <a href="/65204">Boursin Cheese - Make Your Own</a> (thanks!) but you didn't say how (if at all) to cook it. I popped mine in the oven at 400F for 10 min and they were gorgeous. Muchas Gracias!
Tweaks
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Pretty appetizer that is easy to make. Instead of boursin cheese, I used Laughing Cow Garlic & Herb Light Spreadable Cheese. Thanks!
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
