• 1 bunch of asparagus (medium thickness, don’t go for the pencil thin ones for this recipe, you need the size to be able to roll them), washed and bottoms broken off
• 3/4 of a bar of 1/3 fat cream cheese (again, I use Philly, but you can go cheaper if you want), softened in microwave
• 4-5 cloves of garlic, minced
• 1/2 lb of prosciutto (thin sliced, and if you are good friends with the guy at the deli counter, ask him to please put a piece of deli wrap in between each slice, otherwise they’ll stick together and give you trouble)

 In a saute pan wide enough to fit the asparagus bring enough water to a boil to submerge asparagus.  Once the water is boiling toss the asparagus in for 2-3 mins, remove from pan and place in bowl with cold water. Pull them out after another minute and pat dry.

Mix garlic, salt and pepper and cream cheese together.  Spread about a 1/2 tablespoon of the cream cheese mix over a piece of prosciutto (should not be very thick, just a thin coating).

Roll one piece of the prosciutto around the asparagus (if you have thinner asparagus it may be best to use half a slice of prosciutto… also a good money saver).  Plate, cover and toss in the fridge for at least 20 mins, serve chilled.