Total Time
8mins
Prep 8 mins
Cook 0 mins

I just found this magazine Tea Time you should see the china patterns in it!! This recipe comes from their fall issue.

Ingredients Nutrition

Directions

  1. Snap the ends of asparagus spears where they naturally bend.
  2. Place the spears into boiling water for 2 to 3 minutes.
  3. Drain and allow to dry completely.
  4. Roll one slice prosciutto around each asparagus spear and set aside.
  5. In small bowl, combine cream cheese and honey mustard.
  6. Flatten bread slightly and spread cream cheese mixture on bread.
  7. Roll bread around asparagus and prosciutto.
  8. Store flat in airtight container in the refrigerator up to 2 hours prior to serving.

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