This hors d’oeuvre is always a hit.
40 spears of asparagus (about 3 lbs)
6 sheets of phyllo (or 2 loaves soft sandwich bread)
1/ lb prosciutto
8 oz cream cheese
1/2 bunch fresh basil, chopped
1/4 bunch parsley, chopped
2 clove garlic, minced
salt, pepper and cayenne to taste
Note: If substituting bread for phyllo, flatten the bread slices with a rolling pin.
Lightly poach the asparagus until al dente.
Mix the cream cheese with the herbs.
Cut the phyllo into approximately 40 pieces. Spread phyllo with the cream cheese mixture. Put the prosciutto onto of the cream cheese.
Place an asparagus on each piece of phyllo. Roll the phyllo and contents around the asparagus spear. Brush with melted butter.
Place under broiler until lightly browned.
Topics: Recipes |