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Prosciutto Wrapped Asparagus

I knew that I was going to have to serve something along side the tea sandwiches but I struggled for a while to think of what it should be. I knew I wanted it to involve a vegetable to balance out all those carbs from the bread, but I didn’t want to make a salad, or really anything that required a utensil. This was going to be a tea party after all and finger foods were what was called for.

Somehow I started musing about melon wrapped prosciutto and the jump from melon to asparagus was pretty simple. Adding the goat cheese was the inspired part, in my not-so-humble opinion. I mean the asparagus is watery and refreshing and the prosciutto is salty and buttery but the goat cheese adds a tangy-ness that completes the flavor combination.

While I steamed the asparagus the night before and cooled it to room temperature on cookie cooling racks before refrigerating I was maniacal and insisted on waiting and wrapping these immediately before serving because I was afraid that the prosciutto would dry out. In the end not all were eaten so I threw the leftovers into a plastic container with a lid and put them in the fridge. Wouldn’t you know it, more than 24 hours later the prosciutto was still soft and not the least bit dry. So, if you want to make them the night before serving feel free. Turns out it doesn’t hurt them in the slightest as long as they are stored in an air tight container.

Prosciutto Wrapped Asparagus

  • 2 bunches asparagus, snapped and steamed
  • 12 oz soft goat cheese, at room temperature
  • 16 oz thinly sliced prosciutto ham

  • Snap off the woody ends of the asparagus stalks and steam the fresh ends to fork tender.
  • Remove from the steaming vessel and spread the asparagus out to cool on cookie cooling racks.
  • When the asparagus has reached room temperature place it in an air tight container and refrigerate until ready to assemble.
  • Before assembling soften the goat cheese to room temperature.
  • Place a thin slice of prosciutto onto a clean cutting board and spread with a thin coating of goat cheese.
  • Place one asparagus stalk at one end of the slice of prosciutto and roll it across the slice until the asparagus stalk is surrounded with goat cheese and ham.
  • Repeat until you run out of one of the ingredients.
  • Serve immediately or place in an air tight container until you are ready to serve.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12