I saw Rachael Ray demonstrate this amazingly simple appetizer and served them to a crowd who gave only rave reviews. I'm guessing on the amounts...suit your own taste.
lb imported prosciutto, sliced thick enough so it holds together when laid out
1⁄2
cup boursin cheese (available in dairy section or see below)
NUTRITION INFO
Serving Size: 1 (15) g
Servings Per Recipe:
15
AMT. PER SERVING% DAILY VALUE
Calories: 3.3
Calories from Fat 0 g8 %
Total Fat 0 g0 %
Saturated Fat 0 g0 %
Cholesterol 0 mg
0 %
Sodium 2.1 mg
0 %
Total Carbohydrate
0.6 g
0 %
Dietary Fiber 0.3 g1 %
Sugars 0.2 g0 %
Protein 0.4 g
0 %
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DIRECTIONS
Snap bottoms off of asparagus, use a vegetable peeler to peel spears and steam them to a point where they are not totally wilted. Refrigerate until needed.
Lay out pieces of prosciutto and spread about one tablespoon of Boursin cheese onto each slice. Mean Chef has a recipe if you find it hard to locate in your local market -- Boursin Cheese - Make your own Recipe #65204.
Put chilled asparagus spears on kitchen towels to absorb any moisture. Place one or two asparagus spears in each slice of prosciutto and roll. Refrigerate if not serving immediately.