This is a quick but quirky take on the classic recipe. Prosciutto is often paired with sweet items like melon or figs because of its delicate, salty flavor. In this recipe we are adding in extra sweetness with agave nectar, a healthier alternative to processed sweetners. The sea salt gives additional texture, creating a dish that is perfect as an appetizer or for serving at a party.
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I came up with this dish last night while looking for a prosciutto wrapped asparagus recipe. I prefer to roast my asparagus and I don't care for raw prosciutto, so here's my creation! I wouldn't salt the asparagus because the prosciutto is salty enough. Feel free to season the asparagus with whatever you like: thyme, rosemary, etc. This doesn't just have to be a side dish, it could be finger-food too!
My husband clipped this recipe from a magazine about 7 years ago, which is something he had never done before. When he brought it home, I agreed to make it for him, and it was great. Since then, I have served it as a first course at many holiday meals. You can also serve it as an hors d'oeuvres.
Ingredients: 2 cups garlic and herb cheese spread Zest of 1 lemon 1/2 bunch chives, finely chopped 24 slices of Prosciutto di Parma or Serrano ham—ask the butcher to slice it thick, almost as thick as bacon. 24 stalks of asparagus (do not use pencil ...
A great appetizer to serve from Bon Appetit. The cheese can be hard to spread on the prosciutto, so try to get the prosciutto cut a little thicker than those in packages. I usually make half of these with the honey mustard, and the other half without it because some people think the mustard is a little too over powering. But either way, they go fast.
Ingredients: 24 asparagus spears 12 thin slices prosciutto or Wesphalian ham Lemon wedges Freshly ground black pepper Cook asparagus until tender-crisp. Drain and rinse asparagus under cold water to stop the cooking. Cut the prosciutto into half and ...