One of my secret recipes for a first course is my asparagus roll-ups! Not only are they quick and easy to prepare, but they look pretty on any porcelain design, can be made several hours ahead, and may be served at room temperature.
Prepare one bundle per person.
Ingredients:
~Asparagus: steamed until soft but still slightly crunchy. I allow between three and four stalks per person.
~Boursin Cheese: you can use any variety, including truffle-flavored.
(Alternative: use cream cheese and simply mix in some fresh garlic and herbs)
~Prosciutto Slices: allow one thin, presliced piece per person/bundle.
Cut ends off: make the top of the stalk to the bottom about 4-5” long.
Steam or simmer the asparagus (or place it in a microwave) until still green, soft, but slightly firm.
Spread about a teaspoon or more of Boursin cheese in the center of the prosciutto slice.
Place 3-4 stalks of asparagus in the center, lengthwise, on one end of the prosciutto and roll up. Place the seam on the bottom.
Optional Garnish:
Slice tiny tomatoes lengthwise, toss in olive oil, and add a dash of salt. Sprinkle over the plate and the asparagus for additional color. Add a touch of chopped parsley, too, if you have some!
This was a ladies' luncheon I hosted for Baroness Marion von Linsingen when she flew over from Germany to Palm Beach.
That’s it! It is so simple and can be served any time of year. I hope you enjoy making them, too!
Xx
Holly
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