BONNIE'S ASPARAGUS WRAPPED WITH PROSCIUTTO
1bundle of 12 fresh, young asparagus spears trimmed, snap off the large end. only use tender young asparagus, or it will be woody.
18 ounce package of cream cheese and chives at room temperature.
1/2pound package of prosciutto. if you prefer a less salty alternative, use black forest ham or any good quality deli ham, or you can use bacon like i did in my photo.
·green onion strings for tying ribbons around the bundles if desired.
How to Make BONNIE'S ASPARAGUS WRAPPED WITH PROSCIUTTO
- Tip: Instead of cutting the large end off with a knife, bend the asparagus and it will snap off and leave just the tender part of the asparagus. Don't throw away the ends . Save them frozen in a ziplock for soup. If you cook them until tender, they make a wonderful soup.
Blanch the asparagus for 1 minute, then plunge into an ice water bath. This helps the asparagus to stay beautifully green.