Need: Asparagus Cream Chees App.

[lu lu]

Does anyone have a recipe for an appetizer like this? I had it recently and loved it! It was an asparagus wrapped in a peice of bread (toasted) with cream cheese and some kind of ham or bacon? I have been craving it since then!
Any variation of a recipe like this would help! Thanks! http://www.cookinglight.com/bbs/smile.gif

[sneezles]

I have made an appetiser using ham (rectangular slices from the deli counter) spread with a mixture of cream cheese and dijon mustard, then a stalk of cooked asparagus is placed at one short end of the ham and rolled up. After chilling you slice into three pieces. Not sure if this is what you were looking for.

[lu lu]

Not quite the same, but sounds great! Thanks!

[Laura B]

Martha Stewart's Hors D'Oeuvres Handbook has a delicious looking recipe for Crispy Asparagus Straws. It is asparagus with prosciutto and parmesan cheese wrapped in phyllo dough. Sounds like maybe a dressier version of the one you described. I can type it up if you want!

[lu lu]

Would love that recipe whenever you have timt to type it. Thanks!

[Laura B]

Here you go. If you try it, let us know how it is. This is a recipe I have been wanting to try out!

Crispy Asparagus Straws
from Martha Stewart's Hors D'Oeuvres Handbook

24 asparagus spears, woody ends trimmed
6 sheets of phyllo dough, thawed if frozen
3 tablespoons unsalted butter, melted
12 thin slices prosciutto (about 6 oz. total), cut in half crosswise
4 oz. parmesan cheese, grated on the medium holes of a box grater

1. Place asparagus in a steamer basket over 1 inch of boiling water. Cover tightly and steam until just al dente and bright green, about 2 minutes. Transfer to a colander to cool.

2. Preheat oven to 450 with rack in the center. Line a baking sheet with parchment paper and set aside. Place 1 sheet of phyllo on a dry surface. Keep the remaining sheets covered with a clean, slightly damp towel. Brush lightly with melted butter and cut into 4 rectangular pieces, each 5x7 inches.

3. Place 1 piece of prosciutto on each reactangle of phyllo, lining it up along one short edge of the rectangle. Arrange an asparagus spear on top of the prosciutto along the same edge, letting the tip lay exposed beyond the top edge of the dough by a quarter inch or so. Sprinkle with 1/2 teaspoon of the Parmesan. Roll up and secure the edge of the dough with additional butter, if necessary. Repeat this process with remaining ingredients, transfering the straws onto the parchment lined baking sheet. The straws may be made up to 1 to 2 hours ahead at this point, covered with plastic wrap and refrigerated.

4. Before baking, sprinkle the top of the straws with the remaining cheese. Cover the asparagus tips with foil to protect them from the heat. Bake until golden brown, 5 to 8 minutes. Serve warm.

*The recipe suggests choosing rather thick asparagus spears as thin ones will get too overcooked in the baking process.

[This message has been edited by Laura B (edited 11-09-2000).]