Asparagus-Prosciutto Rolls

Intercourses, p. 19

¼ cup olive oil

1tablespoon red wine vinegar

½ tablespoon Dijon mustard

1 clove of garlic, crushed

1 tablespoon minced fresh chives

Salt and pepper to taste

3 thin slices prosciutto, cut in half crosswise

3 tablespoons cream cheese or goat cheese, divided

18 stalks asparagus, blanched

Italian parsley for garnish

Combine the olive oil, vinegar, mustard, and garlic in a bowl; whisk well. 

It's a nicely complex vinaigrette!

Stir in the chives and salt and pepper. Spread each piece of prosciutto with ½ tablespoon of cheese. Roll 3 stalks of asparagus in each half of prosciutto. 

This is harder than it sounds. Prosciutto is very thin and fragile.

Top with vinaigrette. Serve at room temperature.

It's an attractive little hors d'oeuvres.

My Rating: 3/5 "Neat textures going on in here - a nice blend of crunchy and creamy. The vinaigrette probably would have been better in a smaller dose. It's very acidic and kind of overwhelms everything else. This is certainly a visually arresting dish, though."