30 medium-thin asparagus stalks (about 1 ½ pounds)

4 ounces peppered or herb Boursin cheese, softened

¼ pound thinly sliced prosciutto

¼ cup honey mustard (Dijon, preferably)



Trim asparagus so that spears are 5 inches long.  In a deep skillet bring 1 ½ inches salted water to a boil and cook asparagus until crisp-tender, about 2 minutes.  In a colander drain asparagus and rinse under cold water.  Drain asparagus well on paper towels.  Blot dry.


In a bowl mash Boursin with a fork until smooth.  Cut 1 slice prosciutto lengthwise into 1-inch wide strips and spread a strip with about ½ teaspoon Boursin.   Spread about ¼ teaspoon mustard over Boursin and carefully wrap prosciutto strip in a spiral around 1 asparagus spear, trimming any excess.  Make more appetizers with remaining prosciutto, Boursin, mustard, and asparagus in same manner.


May be made 1 day ahead and chilled, covered

Makes 30 appetizers


*Recipe provided by 106.5 The Wake Up Call’s, Gavin’s mother!