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Serves 6 appetizers
24 fresh asparagus
spears, cut to 4 inches
4 ounces cream cheese, softened
2 ounces
Stilton cheese
1/4 teaspoon minced garlic
to taste, salt and ground
black pepper
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.
