Prosciutto-Wrapped Asparagus with Herbed Cheese
- 24 Original Crisps
- 8 asparagus stalks
- 4 oz. flavored soft spreadable cheese
- 4 slices prosciutto
- 24 leaves baby arugula or spinach (optional)
Trim off the woody end of each asparagus spear. In a shallow pan, cover the asparagus stalks with lightly salted water. Bring the water to a full boil and cook the asparagus until just crisp-tender, about 2 minutes. Immediately drain off the hot water and cover asparagus with ice. When cool, remove asparagus to a plate lined with paper towels to dry thoroughly. Lay the prosciutto slices on a cutting board and remove any separating paper. Cut each slice in half across the middle, then slice each half lengthwise into three pieces (yielding a total of six pieces from each slice). Cut each asparagus spear into three small pieces and tightly wrap each asparagus piece with a small slice of prosciutto, allowing the asparagus to peek through on both ends. Place the softened cheese in a small zip-top bag and seal closed. Snip off one corner to make a small piping bag. Arrange crisps on a serving platter. Place an arugula or spinach leaf on each crisp (optional), then gently pipe about 1/2 tsp. of cheese onto leaf. Top each crisp with a prosciutto-wrapped asparagus spear and enjoy immediately!