Proscuitto and Goat Cheese Wrapped Asparagus

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Chef Extraordinaire
Feb 21, 2002
North Carolina
This is a great recipe - it would be good as an appetizer or a side dish.

Proscuitto and Goat Cheese Wrapped Asparagus

1 clove garlic
1 TBS chopped chives
3 tsp. red-wine vinegar
1/2 TBS Dijon mustard
s & p

1/2 piece proscuitto per bundle
goat cheese

Blanch asparagus until crisp-tender. Spread a piece of thinly sliced/shaved proscuitto with goat cheese. Take half and wrap around either 3 regular size stalks of asparagus or 5 pencil-thin stalks and place on a platter in a single layer.

Once you have the amount you need pour sauce over center part of bundle. Serve at once or it can sit for about 30 minutes.
I do a dish where I wrap raw asparagus with pancetta (thus taking something really healthy and making it decadently bad for you :twisted: ) and then I sautee until the pancetta is done. Awesome dish and thwe asparagus comes out perfect.
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