- A small wheel of Boursin cheese (garlic and herb flavor is delicious)
- 40 medium-sized spears of asparagus
- 20 slices of prosciutto
- Zest from one lemon
- Cracked black pepper
- Trim off the tough ends of the asparagus spears. Blanche the asparagus by submerging it in boiling water for about 2 minutes, and then drain it and rinse it in cold water to stop any further cooking. Pat dry and set aside.
- Prepare the prosciutto by spreading a thin layer of cheese on each slice and then cutting it in half (along its shorter dimension). Sprinkle cracked black pepper on the cheese, and then wrap the prosciutto around the middle of an asparagus spear. One slice of prosciutto should do two asparagus spears.
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