1 lbs Asparagus (medium to thick stalk)
1 Tblsp Fresh Thyme
1 Tblsp Fresh Basil
1 tsp Fresh Dill
1 Tblsp Fresh Flat Leaf Parsley
16 oz Cream Cheese
1 lb thinly sliced Proscuitto
Garlic Powder to taste
Salt and Pepper to taste
Boil water; put just enough in the pot to cover the asparagus. In another dish prepare an ice water bath. Hold the asparagus in the middle and at the end, snap off the ends to find the natural break. Do a few in the bunch then even them up with the others and cut evenly along the same line so your pieces are uniform in size. When the water starts to boil put the asparagus in and turn off the burner. Let them stay in the water for about 4 minutes (depending on the thickness you chose). Pull them out and put them directly into the ice bath. Keep them in just until cool, and then dry them on a paper towel.
Pull all four of the herbs off of there stems and chop them pretty finely. Let the cream cheese sit out on the countertop for about 30 minutes to come to room temperature. Combine the herbs, cream cheese, garlic powder, and salt & pepper in a shallow bowl. Using the back of a fork smash and smear and mix all the ingredients together. You want the herbs incorporated well and the cream cheese soft and spreadable.
Be gentle with the proscuitto, lay out several pieces. Carefully, spread about a tablespoon of cheese on the ham. Place a spear on the ham with the tip exposed and roll it up. Enjoy, they are awesome!
Recipe by Chef Tasha Peters (904)334-2849