Recipes For 2003

Asparagus Prosciutto

1/4 cup good olive oil
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
1 clove garlic crushed
1 tablespoon minced fresh chives
salt and pepper to taste
2 thin slices prosciutto cut in half crosswise
3 tablespoons cream cheese or goat cheese
12 thin stalks asparagus blanched in boiling water until tender but still firm.

Combine Olive Oil, vinegar, mustard and garlic. Whisk well. Stir in chives, salt and pepper. Spread each slice of prosciutto with 1/2 tablespoon cream cheese. Roll three stalks of asparagus into each slice of prosciutto. Top with vinaigrette.
Each should take easily less than 5 minutes!