- 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.
