• 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)


Prep: May be made 1 day ahead and chilled, covered. Makes: 30 appetizers

  1. Trim asparagus so that spears are 5 inches long
  2. In a deep skillet bring 1 ½ inches salted water to a boil and cook asparagus until crisp-tender, about 2 minutes
  3. In a colander drain asparagus and rinse under cold water. Drain asparagus well on paper towels. Blot dry.
  4. In a bowl, mash Boursin with a fork until smooth
  5. Cut 1 slice prosciutto lengthwise into 1-inch wide strips and spread a strip with about ½ teaspoon Boursin
  6. Spread about ¼ teaspoon mustard over Boursin and carefully wrap prosciutto strip in a spiral around 1 asparagus spear, trimming any excess
  7. Make more appetizers with remaining prosciutto, Boursin, mustard, and asparagus in same manner


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