Growing up in my family, April showers meant May … Asparagus. My mom used to spend mornings in May in our asparagus patch in the backyard clipping spears that were just right. It was the first of the vegetables to grow and it meant that warmer weather – and plenty of asparagus dishes – were on the way! Soups, salads, sides… steamed, grilled, baked. She made it all. Many of her recipes made it into her cookbooks including her Asparagus with Prosciutto from The Silver Palate Cookbook (page 148). It was always a hit with me, my sister and my dad and still is today with my family. Please try it for yourself. Enjoy!
4 ounces whipped cream cheese (NOTE: I use an organic cream cheese, i.e. Organic Valley, or a non-dairy alternative, i.e. Kite Hill)
¼ teaspoon finely minced garlic
Pinch of salt
Pinch of Freshly ground black pepper
12 thin slices of prosciutto, cut crosswise into halves
24 asparagus spears, cut to 4 inches, lightly cooked
Preheat the oven to 350°F.
Combine the cream cheese with the garlic, salt, and pepper.
Spread each half slice of prosciutto with some of the cheese mixture and roll around an asparagus spear. Arrange on a baking sheet.
Heat in the oven until heated through, 3 to 4 minutes. Serve immediately.
Yields 6-8 servings