| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Gma2 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Red wine vinegar |
| 1/2 |
tb |
Dijon mustard |
| 1 |
|
Clove garlic; crushed |
| 1 |
tb |
Minced fresh chives |
|
|
Salt and pepper to taste |
| 3 |
|
Thin slices prosciutto; cut in half |
|
|
; crosswise |
| 3 |
tb |
Cream cheese or goat cheese; divided |
| 18 |
|
Stalks asparagus |
|
|
Blanched Italian parsley for garnish |
INSTRUCTIONS
1. Combine the olive oil, vinegar, mustard, and garlic in a bowl;
whisk well.
2. Stir in the chives and salt and pepper.
3.Spread each piece of prosciutto with 1/2 tablespoon of cheese.
4. Roll 3 stalks of asparagus in each half of prosciutto.
5. Top with vinaigrette. Serve at room temperature.
Yields: 2 to 3 servings.
Converted by MC_Buster.
NOTES : From Martha Hopkins and Randall Lockridge
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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