Prosciutto Asparagus

6-8 oz Prosciutto, pre-sliced, cold
1 bunch Asparagus, woody ends removed
3-6 oz Cream Cheese, room temperature
Water for blanching
Salt for water
Big Bowl of Ice Water for cooling


  • Bring a pot of Salted Water to a boil.
  • Drop in the Asparagus and let it cook until bright Green–watch it, do not leave. As soon as you see them turning bright green, use tongs and remove to the Ice Water to stop the cooking.
  • Dry off the Asparagus on paper towels.
  • Lay Wax paper on the counter or table, and place slices of Prosciutto flat on the wax paper. You should plan 1 piece per Asparagus spear, unless the Asparagus is extremely big or long.
  • Carefully spread a small schmear of Cream Cheese on the Prosciutto. You do not want too much, or it will be clumpy. Try to make the schmear even. You may not use all of the Cream Cheese
  • Wrap each Prosciutto slice around an Asparagus spear, schmeared side against the stock, spiraling up the stock so the entire stock is covered. It is ok if the Prosciutto overlaps itself a little.
  • The Prosciutto should stick to itself at the end of the wrapping, but if not, add a little Cream Cheese and press.
  • Refrigerate covered until ready to serve.

Serves 8-10

NOTES: You do not want too much Cream Cheese, and you want to avoid it oozing. This is a very simple easy-to-do Hors D’œuvre that is a crowd pleaser. To help cut down the fat, you can use fat-free Cream Cheese or American Neufchâtel–French Neufchâtel is not as spreadable, and harder to acquire.

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