Boy does time fly! Last week the week was dragging on by and then boom! I’m engaged and it’s almost the fourth of July! It’s so weird saying fiancé now instead of boyfriend. I caught myself saying boyfriend at work this week, woops!
Anyways…I hope you enjoy your weekend celebrating the 4th of July and if you’re in the mood for something new, try out this fancy way to cook asparagus. It’s now time for How to Cook Asparagus: Part 2.
This is our favorite way to cook asparagus because you have sweet and salty together; sweet and creamy cream cheese with salty prosciutto. As I mentioned in Part 1 you can use mascarpone if you want to splurge but cream cheese is the cheaper option and both will taste delicious. My friend introduced us to this at a Memorial Day picnic and I know a few other people who cook asparagus like this but otherwise it seems like it’s a well kept secret. Giada De Laurentis has a recipe for the asparagus wrapped prosciutto but without the cheese which is quite surprising as she’s the queen of cheese and pasta. :) We’ve never tried it without the cheese but feel free to do so!
For the ingredients you’ll need:
That’s it! Remember to wrap the bottom of the stalks with a wet paper towel to prolong freshness or sit them upright in a shallow dish with a little bit of water until you’re ready to cook them.
Roll the prosciutto around two or three asparagus (depends on their size, if they’re big use two) with the cream cheese side facing the asparagus. Repeat with the remaining prosciutto and asparagus.
That’s it! What do you think? Will you give it a try? Let me know!