This recipe is prepared with the Temp-tations® Old World or Polka Dot 16-Piece Outdoor Dinnerware Set (H195781).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
24 spears medium asparagus, trimmed
12 slices of prosciutto
2 oz cream cheese, room temperature
4 oz goat cheese, room temperature
Zest of one lemon
Juice of one lemon
1/2 Tbsp fresh basil, chopped
Pinch black pepper
1 Tbsp olive oil
Preheat oven to 425°F.
Cream together the cream cheese and goat cheese in a medium-size bowl with a hand or stand mixer. Be sure to scrape the sides of the bowl. Add 1 tsp of the lemon zest, basil, and black pepper. Set aside.
In another bowl, toss and coat the asparagus with the remaining lemon zest, lemon juice, and olive oil. Remove the asparagus from the excess liquid and place in a single layer on a prepared nonstick cookie sheet.
Take one slice of prosciutto and lay it on a flat working surface. With a knife or small spatula, spread a thin layer of the cheese mixture over the surface of the prosciutto. Place two spears of asparagus on the shorter end of the prosciutto and roll the meat around the asparagus. Return the wrapped asparagus to the cookie sheet. Repeat with remaining ingredients.
Place the baking sheet in the oven and roast for approximately 8-10 minutes, or until the asparagus is fork tender.
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