Prosciutto Wrapped Asparagus

I made this recipe yesterday for a Thanksgiving appetizer and these were SO GOOD! All the grown-ups loved them, the kids not so much.

Asparagus, trimmed

Proscuitto

Italian herbed cheese spread (near cream cheeses)

Blanch the asparagus by boiling it for about four minutes. As soon as you drain the asparagus, dip it in an ice water bath to cool it. Preheat the oven to 450. While the oven is heating remove the proscuitto from the packaging and separate the slices. I cut each slice in half to make each rectangle into two squares (this helped the proscuitto go further and made the proportions better). Spread each proscuitto slice with the cheese spread and wrap individual asparagus stalks in the proscuitto. Arrange on a baking sheet and bake 15 minutes.

You can skip the blanching step if you want, but I read that it helped the asparagus to not dry out while roasting. The asparagus really was perfect, moist and easy to bite into, while the proscuitto gets a little crispy on the outside. YUM!

This can also be a side dish, just gather several stalks of asparagus into each proscuitto slice.