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Veggie- Prosciutto-wrapped Asparagus Spears

Source of Recipe

unknown


List of Ingredients

1 pound fresh asparagus spears
4 ounces (1/2 cup) light or regular cream cheese, softened
2 teaspoons milk
1/4 cup (1 ounce) crumbled gorgonzola or blue cheese
1/4 cup chopped walnuts, toasted
1/4 teaspoon freshly ground black pepper
1/2 pound thinly sliced prosciutto, cut or folded into 2-inch wide by 3-inch long strips




Recipe

Trim off ends of asparagus spears, leaving 4-inch stalks with tips. Reserve ends of asparagus spears for another use. Blanch asparagus spears in simmering water for 2 to 3 minutes or until crisp-tender. Drain and immediately rinse in cold water. Transfer to a paper towel lined plate and refrigerate until cold.
In a small bowl, combine cream cheese and milk; mix well. Stir in gorgonzola cheese, walnuts and pepper; mix well. Spread about 1 tablespoon mixture over each prosciutto slice. Place one asparagus spear at end of strip; roll up. Cut each roll in half, crosswise. Arrange attractively on serving platter; serve immediately or cover and chill up to 1 day before serving. Serve at room temperature.