HOLIDAYS
HOLIDAYS
The saltiness of the prosciutto is the perfect complement to asparagus.
Ingredients
- 24 stalks pencil asparagus
- 12 Slices of egg bread
- butter, softened
- 1/2 lb. Prosciutto, thinly sliced
- 1 Cup Boursin or a soft, creamy cheese
Steps
- Trim asparagus tips to 2-inches in length. Fill a medium pot halfway with water and bring water to boil. Add asparagus tips and cook for 1 to 3 minutes or until tender. Drain and set tips aside; cool completely.
- Trim crusts off bread and cut slices into 3-inch squares. Cut each square in half making rectangles. Spread a thin layer of butter on bread. Place a slice of Prosciutto neatly on buttered rectangle.
- Fit a pastry bag with Boursin. Pipe a line of Boursin lengthwise on the Prosciutto. Place an asparagus tip in the Boursin. Chill until ready to serve.
- Makes 24 pieces
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