Sunday, June 5, 2011

Grilled Prosciutto Wrapped Goat Cheese Stuffed Asparagus

Ok, the name is a mouthful, but this appetizer is destined to be a hit! An original Jason creation, it was met with great excitement. I recreated the dish and while still good I would recommend that you have the person at your deli counter slice the prosciutto as thin as possible! Also, you want to use the largest asparagus you can find. This appetizer was labor intensive but well worth it.


8 Asparagus spears, as large as you can find
2 oz goat cheese (approx, we bought a 4 oz log and used less than half)
8 thin slices prosciutto (or go ahead and buy a little more for snacking...)

- Break the tough ends off of the asparagus

- Steam the asparagus until tender and beautifully green, removing and shocking in an ice bath

- Once the asparagus has cooled, slice each spear lengthwise into two halves (this is where things get labor intensive)

- With a paring knife, hollow out the center of the asparagus spear

- Using a small spreading knife, spread goat cheese into the hollowed out halves of the asparagus

- Put the two halves back together and wrap in a slice of prosciutto

- Continue with the rest of the asparagus in the same manner

- Put the asparagus on the grill and cook for a couple of minutes on each side

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