Time: 45 minutes
When I was a kid growing up in a rural town in Northern Alberta, my older brother had just bought a Z28 car and he had tickets to see Streetheart in Edmonton – about a 3 hour drive. He came back the next day with a concert t-shirt for me… I was surprised and wound up listening to a lot of Streetheart afterwards! Was such a great gesture by him. One I won’t forget… kind of like this asparagus, which is one of my favorite vegetables. I especially like these as you can use your fingers (and thumbs) to eat them if you like and it is nice to find the delicious cheese inside! I also like these a side dish at breakfast or brunch – easy to make, tasty and healthy! If you have kids that don’t like eggs, but you want some protein, dairy and veggies for breakfast, consider this recipe for them – although a soft egg is a must in our house!
Music Selection: Streetheart – Under My Thumb
1 bundle of asparagus – about 20 spears
Version 1 Ingredients:
10 slices of good ham, like rosemary ham, sliced very thin
1 cup grated cheddar cheese
Version 2 Ingredients:
20 slices of thinly sliced prosciutto, OR, if you like it spicy (which we do) then use a spicy salami like calabrese salami or chorizo
6 oz of boursin cheese, herbed
Pre-heat oven to 400 deg F.
Line a baking sheet with foil.
Rinse off the asparagus and break off the bottom ends.
For Version 1:
Lay out a slice of ham. Cut it in half length wise, so you have two long slices of ham. On a slice of ham, place some of the cheese, then roll an asparagus spear so the cheese and ham wrap around it tightly. Lay each of the asparagus spears on the baking tray.
For version 2:
Lay out a slice of prosiutto. Spread some boursin cheese on it (about a tablespoon). Then roll the prosciutto/cheese around a spear of asparagus. Lay asparagus in single layer on baking tray.
Both Version: Bake in oven for 15 minutes, until asparagus is tender and meat is crispy!
You can eat these plain or serve with a dip, like ranch dressing.