Prosciutto-Wrapped Asparagus With Cabrales Mousse, Hazelnuts

A lovely starter or canape (put out a tray of the wrapped asparagus, scatter the hazelnuts and place a bowl of the mousse in the center of the tray. From Chef Brian Price of Carroll's Creek, a waterside resturant in Annapolis. Chef Price likes a drizzle of cream sherry on this; I prefer it without. Cabrales is Spanish bleu cheese; you can substitute a bleu of your choice.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 20  asparagus spears
• 20  slices prosciutto, paper thin
•  salt and pepper
• 8  ounces cabrales cheese, at room temperature
• 3  ounces cream cheese, softened
• 1 1⁄2 ounces heavy cream
• 1⁄2 teaspoon cracked black pepper (or more(the pepper taste is crucial)
• 1  tablespoon honey
• 1  cup hazelnuts (or almonds or macadamias)

Directions

1. For the asparagus:
2. Fill a large pot with water and bring it to a boil; fill a bowl with ice water. Wash and snap off the ends of the asparagus.
3. Place asparagus in the boiling water and cook until tender, about two or three minutes.
4. Immediately submerge asparagus in ice water; when thoroughly chilled, remove from icee bath, pat dry and season with salt and pepper.
5. Wrap proscuitto slices around the asparagus (don't over do--the ham should complement th asparagus, not overwhelm it).
6. For the Mousse:
7. Put the cheeses, cream, pepper and honey in food processor and pulse until everything is incorporated and smoothly whipped.
8. Lightly toast the nuts in a 300 degree F oven.
9. Assemble the dish by attractively stacking five of the asparagus on each of four serving plates. Spoon mousse around the stalks. Sprinkle with hazelnuts.