📝 About This Recipe
This elegant cold appetizer elevates the classic pairing of earth and salt into a sophisticated finger food. Crisp-tender asparagus spears are blanched to a vibrant green, then swaddled in paper-thin ribbons of premium Italian ham and a velvety, herb-infused cheese spread. It is the perfect refreshing bite for garden parties, offering a harmonious balance of crunch, creaminess, and savory depth.
🥗 Ingredients
Main Components
- 24 spears Fresh Asparagus (medium thickness, woody ends trimmed)
- 12 slices Prosciutto di Parma (very thinly sliced, halved lengthwise)
- 2 cups Ice Cubes (for the ice bath)
- 1 tablespoon Kosher Salt (for blanching water)
Herbed Cream Spread
- 1/2 cup Mascarpone Cheese (softened at room temperature)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Fresh Dill (finely chopped)
- 1 teaspoon Lemon Zest (from an organic lemon)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Garlic Powder (for a subtle savory note)
Garnish and Finishing
- 1 tablespoon Extra Virgin Olive Oil (high quality for drizzling)
- 1 teaspoon Balsamic Glaze (optional, for decoration)
- 1 tablespoon Toasted Pine Nuts (roughly chopped)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Prepare a large bowl with cold water and ice cubes to create an ice bath; set this aside near your stove.
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2
Bring a wide skillet or pot of salted water to a rolling boil over high heat.
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3
Trim the tough, woody bottoms off the asparagus spears so they are uniform in length (about 6 inches).
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4
Carefully drop the asparagus into the boiling water and blanch for exactly 2 to 3 minutes, until they are bright green and just barely tender-crisp.
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5
Immediately remove the asparagus with tongs and plunge them into the ice bath to stop the cooking process and lock in the color.
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6
Once completely cold, remove the spears and pat them thoroughly dry with paper towels; any moisture will prevent the ham from sticking.
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7
In a small mixing bowl, combine the softened mascarpone, minced chives, dill, lemon zest, garlic powder, and black pepper.
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8
Whisk the cheese mixture until smooth and aerated.
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9
Lay a half-slice of prosciutto flat on a clean cutting board.
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10
Spread a thin, even layer of the herbed mascarpone (about 1 teaspoon) onto the top third of the prosciutto slice.
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11
Place one asparagus spear at an angle at the end of the prosciutto and roll tightly, spiraling downward so the ham covers the middle of the spear.
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12
Repeat the process for all 24 spears, placing them on a parchment-lined tray.
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13
Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes to allow the cheese to firm up and the flavors to meld.
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14
Just before serving, arrange the wraps on a chilled platter, drizzle with a tiny bit of olive oil, and sprinkle with toasted pine nuts and flaky salt.
💡 Chef's Tips
Choose asparagus spears of medium thickness; pencil-thin ones are too limp, and jumbo ones can be fibrous when served cold. Ensure the asparagus is bone-dry before wrapping to prevent the prosciutto from sliding off. If you cannot find mascarpone, full-fat cream cheese or a thick goat cheese make excellent creamy substitutes. Keep the prosciutto in the fridge until the exact moment you are ready to wrap, as it becomes difficult to handle when it reaches room temperature. For a vegetarian version, replace the ham with very thin ribbons of grilled zucchini or cucumber.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Prosecco to cut through the richness of the ham. Serve alongside a bowl of Marcona almonds and Castelvetrano olives for a complete Mediterranean appetizer spread. Arrange on a bed of fresh wild arugula tossed in a light lemon vinaigrette. Accompany with a side of spicy honey or a balsamic reduction for dipping. These are excellent served as part of a brunch buffet alongside smoked salmon and bagels.