Grilled Asparagus Proscuitto Wraps
Karen Bosco Ambrose brought these to a cookout I was having. After cooking and
serving them everyone wanted the recipe. Karen was kind enough to tell us how she
made these. Hugh Hit - a must try!
One bunch of medium sized asparagus, trimmed to about 5-6 inches in length
8 ounces cream cheese, room temperature
3/4 cup chopped sliced swiss cheese (chopped to the 1/2 long, and as thick as a shoe
string)
thinly sliced proscuitto (if you have 20 spears, you'll need almost 20 slices)
Par cook aspargus in boiling water for 3 minutes, place in ice bath to stop cooking. Mix cream cheese and swiss cheese together. On a clean surface lay out one piece of proscuitto long ends going to the left and right. Spread about one heaping tablespoon of cheese mixture on proscuitto in a 1/4 thick line from top of bottom of short side. Place asparagus in mixture. Roll up, helping cheese mixture to go around the asparagus. Overlap a small amount of procuitto, trim excess (excess can be resued). You can refrigerate this up to one day ahead. Preheat grill. Remove asparagus from refrigerater 2 hours before cooking. Place asparagus rolls on grill, turn every minute or so until grill marks are on all sides and cheese is starting to melt. Place on platter and serve.
This recipe was "told" to me. I have attempted to "quantify" the ingredients for you - so you may need to make some adjusts.