Monday, December 31, 2012
1 bunch of Asparagus (lower 2 inches of stems cut off and blanched 2-3 minutes, depending on thickness of asparagus.)
1 lb Prosciutto (sliced as this as the deli person can get it without tearing it.)
8 oz Cream cheese
5 oz Gorgonzola (crumbled)
3 T shredded Parmesan cheese
1.5 t granulated garlic
1 t thyme
Combine the filling ingredients until smooth.
Place 1- 1.5 T of the filling 1 inch from the end of a piece of prosciutto, set one asparagus spear on top of the filling and roll up.
Bake on 400 (convection) for 15 minutes. If not a convection oven bake on 425 for 20 -25 minutes.
Cheese should be melted and the prosciutto slightly browned, but not crispy.
These can be made a day or 2 ahead of time and refrigerated until you need to bake them.