Shelly's Recipe

ASPARAGUS WITH PROSCIUTTO AND HERB CHEESE

Category: Cold

24 asparagus spears
1/4 lb thinly sliced prosciutto
6 oz cream cheese, softened
1 1/2 tbsp sour cream
1 medium clove garlic, minced
1/2 tsp dried dill
1/4 tsp dried thyme
1/2 tbsp parsley, finely chopped
1/2 tsp dried chives
Dash garlic salt
Ground pepper, to taste

Cut asparagus 4 inch long. Blanch and drop in ice bath. Dry with paper towels and refrigerate until dry. Cut prosciutto slices lengthwise into 4 strips. Pipe herb cheese onto prosciutto and wrap around asparagus. Can be made 1 day ahead.

Herbed cheese: Place cream cheese and sour cream in a bowl. Add remaining ingredients. Mix well to blend; can be refrigerated 2-3 days. (Note: can substitute ready-made Boursin cheese.)