Roasted Asparagus Wrapped in Prosciutto and Cream Cheese

1 pound asparagus (about 19 stalks), trimmed
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise
Whipped cream cheese with chives (Philadelphia. It’s delicious!)

Preheat the oven to 400 degrees F.

Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.

Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto and a , exposing tips. Arrange on a platter and serve at room temperature.

**I usually spread a little cream cheese on the prosciutto and then roll up the asparagus. You can use any cream cheese you’d like, but my favorite is Philadelphia Whipped Cream Cheese w/Chives!

Suggested Olive Oil
OO&B Arbequina Chile


Categories: Appetizer, Thanksgiving Inspiration


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