Christine Kennedy's Asparagus Rolls
24 fresh asparagus spears, cut to 4 inches
4 ounces cream cheese, softened
2 ounces Stilton cheese
1/4 teaspoon minced garlic
salt and ground black pepper to taste
12 thin slices of prosciutto, cut into halves
Clean and peel asparagus.
Cook lightly in salted boiling water or steam until crisp. Plunge in ice cold water.
Preheat oven to 350 degrees.
In a mixing bowl, whisk cream cheese, Stilton cheese, garlic, and salt and pepper to taste. Spread each half slice of prosciutto with some of the cream cheese mixture.
Roll around an asparagus spear.
Arrange on a baking sheet. Bake for about 5 minutes or until heated through.
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