Calla Lilies Asparagus
Recipe from Rita Ward of Albany, Ga.
- 16 asparagus spears, cut 4 to 6 inches long
- 3 cups ice cubes
- 8 thin slices prosciutto or thinly sliced ham (if prosciutto isn't available in your area), cut in half horizontally
- 16 teaspoons soft goat cheese (or 3 1/4 ounces)
Bring 2 quarts of water to a boil in a pot over high heat. Add asparagus spears and cook for no more than 30 seconds. Using tongs, remove the asparagus from the pot and place into a large bowl filled with ice and water until completely cooled. Once cooled, remove asparagus spears and place on paper towels to drain.
Lay one piece of prosciutto flat on the cutting board with the cut edge at the bottom. Place one teaspoon of goat cheese in the center of the top third of the prosciutto. Gently press one asparagus spear into the goat cheese lengthwise with the prosciutto, with the tip of the spear hanging over the cheese by about half an inch.
Bring the sides of the prosciutto in toward the center and press into the goat cheese. Then secure both ends of the prosciutto by wrapping them in the same direction around the asparagus stem. Repeat for all asparagus spears.
Arrange the spears flat on a platter.
You can also stand the spears upright in a heavy-bottomed cup or vase with crushed ice at the bottom to resemble a mini centerpiece!