Just three ingredients in this recipe for scrumptious Asparagus Wrapped in Prosciutto. It does take some time to roll up these beauties, but they will disappear fast. The key is not to over cook the asparagus…you want it to be bright green, bendable, but still slightly crisp. And if you’re making these for a crowd, allot enough time to smear on the Boursin and roll these up. It’s not difficult, but a bit fiddly with having to cut and separate the prosciutto as well as apply the cheese spread.
This is one of my go-to appetizers! First of all, I don’t need a shopping list. Everyone can remember this recipe. And it receives rave reviews every single time! I promise. It’s ideal on a crudite platter…and perfect in the spring and summer when asparagus is at it’s peak and inexpensive. A container of Boursin will most likely be enough for 36 or more spears. I’ve updated some old photos as this was posted in the first few months of my blogging career over 4 years ago. I thought it was worth pinning and resharing. I bet you’ll be glad I did!
- Asparagus (12 needed for each package of prosciutto)
- Prosciutto (my grocery carries packages of 6 paper thin slices)
- Garlic and fine herbs Boursin cheese