When I was in my twenties and first venturing into the world of cooking, I was fascinated with the idea of writing a cookbook. I dreamed of it, read books about it, and even started writing one. But life, and other busyness got in the way and my dream never materialized. Now years later, starting my little blog somehow feels like a bit of this dream is being lived out. In many ways blogging is even better than writing a cookbook – no editors, now worries about who will publish you or how many books you are selling! Wow – so much freedom! When I was dreaming of writing a cookbook, I always thought I would start with a book on appetizers. When my husband and I entertain, we often make a huge table laden with appetizers and finger foods. Our guests can choose what pleases them and the full spectrum of eating styles and food sensitivities can be catered to. Today’s recipe is for an appetizer that has found its way onto a few of our party tables lately. Our guests have raved about it, so I thought I would bring some over to Angie’s Fiesta Friday! Hopefully, they will rave about it too! If you haven’t knocked on Angie’s blog door at the Novice Gardener, you really must! A whole bunch of us have been getting to know each other and have been sampling what each other brings to the incredibly eclectic table – from photos and stories, to a gorgeous array of recipes! Come join us! We are just having too much fun!
This recipe comes from a must-have Canadian cookbook called “Whitewater Cooks with Friends” by Shelley Adams. I love this book and cook from it often.
If you are unfamiliar with Balsamic Cream, it is a delicious balsamic reduction sold in all Italian Delis. I have included a photograph below. If you wish, you can make your own reduction.
20 asparagus spears washed and woody ends snapped off.
10 slices of paper thin prosciutto
10 thin slices Jarlsberg or Cheese
Crema di Balsamico (Balsamic Cream) for drizzling
Preheat oven to broil.
Line a baking sheet with parchment paper.
Place asparagus spears in the top of a steamer and steam just until they turn bright green. They will still be firm, but will yield to a fork. Plunge into ice water to stop cooking.
Drain the asparagus on paper towels.
Cut each piece of prosciutto and cheese in half.
Place prosciutto slices on working surface.
Lay a slice of cheese on top of each slice of prosciutto.
Lay asparagus spears on top of cheese and roll up tightly. If your rolls are springing open, fasten each one with a wooden toothpick.
Place each wrapped spear on the lined baking sheet.
Place under broiler and broil for 4 -5 minutes until the prosciutto turns golden and the cheese has just melted. Keep your eyes on this – they cook very quickly!
Move spears to a serving platter and drizzle with Crema Di Balsamico. Serve immediately.