Proscuitto wrapped asparagus with feta cheese
- 40 asparagus spears
- 20 pieces thinly sliced proscuitto
- 4 ounces crumbled Feta cheese, room temperature
- 2 ounces cream cheese, room temperature
- Freshly ground black pepper
Pre-heat the oven to 350°F ... optional, see below.
Cut the asparagus spears to about five inches in length. Par boil in salted water for 4-5 minutes. Drain and put in an ice bath to stop the cooking process.
Mix the Feta and cream cheese in a bowl with a dinner fork to further crumble the Feta. When well mixed, add freshly ground black pepper to taste. A lot of pepper would be appropriate.
Cut the proscuitto slices in half through the short side. Lay a proscuitto slice on the work surface, smear one end with a bit of the cheese mixture (about a teaspoon or so) and roll an asparagus spear up inside the proscuitto piece ... I usually roll from the round end to the cut end.
Optionally, place the rolled asparagus/proscuitto pieces on a cooking pan. When all the pieces have been rolled, bake the pieces in the oven for 4-5 minutes to melt the cheese. I don't do this step very often as I don't think the cooked proscuitto tastes as good as the uncooked ... your mileage may vary.
Place the rolls on a plate and serve.