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!