Asparagus Appetizer: Prosciutto Wrapped Asparagus with Brie and Lemon Honey Vinaigrette

The hubby’s favorite vegetable is asparagus. We do grow it here on the farm but so far we haven’t exactly grown a bumper crop. I do still like to pick some up at the Farmer’s market when it is in season so I can make it for him. As I am thinking of spring in the midst of all of this snow I want to remember some delicious asparagus recipes I have made. One, Asparagus with Orange Hollandaise Sauce was part of a delicious dinner for two. The other was an asparagus appetizer I took to a neighborhood party. Both were well received.

Asparagus Appetizer

Asparagus with Brie and Prosciutto with Lemon Honey Vinaigrette

10 oz asparagus
13 oz package prosciutto
4 oz brie

For the vinaigrette:

1 TBS fresh squeezed lemon juice
1 TBS extra virgin olive oil
1 tsp honey
fresh ground pepper
salt

• Bring a large pot of salted water to a boil. Have a large bowl filled with ice and water nearby.

• Wash, trim and peel the asparagus.
• Drop the prepared asparagus into the boiling water for about 10 seconds.

• Remove from the boiling water and drop immediately into the ice water to stop the cooking process.

• When the asparagus are cold remove them to towels to dry. After I laid them out I then rolled them up until I was ready to use them. Before I used each spear I was sure to completely dry it off.

• Take out the brie and prosciutto and get it ready.

• I cut the brie in half and then cut 1/4″ slices off of one half. I then cut the slices in half, then thirds. Cut each piece of prosciutto in half lengthwise.

• Place a half of prosciutto on your work surface. Place the dried asparagus spear down, add the strip of brie, fold the prosciutto over and then…

• …roll it up!

• Repeat until all the spears have the cheese and meat on them. Arrange on a serving plate.

Make the vinaigrette

• Mix the lemon, honey and olive oil.
• Add two or three turns of the pepper mill and salt to taste.
• Whisk well to emulsify.
• When ready to serve, do so at room temperature and pour the vinaigrette over the asparagus tips.

How Was the Asparagus Appetizer?

I ended up not going to this particular party as I did not feel well. Hubby said everyone loved this asparagus appetizer. I know he only brought two back home and he gobbled them down pretty quickly! They were very easy to make and heard from people afterward how tasty they were.

They also look pretty on the plate, don’t they? I am sure they would be welcome at any party or buffet.

If you would like to check out an asparagus side dish please see my Asparagus with Orange Hollandaise post. It was an excellent accompaniment to scallops and red millet.

Prosciutto Wrapped Asparagus with Brie and Lemon Honey Vinaigrette

• Author: Patty
• Prep Time: 40 min
• Cook Time: 2 min
• Total Time: 42 minutes
• Yield: variable
• Category: Appetizer
• Method: Stove Top
• Cuisine: Good Question

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Scale 1x2x3x

Ingredients

• 10 oz asparagus
• 13 oz package prosciutto
• 4 oz brie

For the vinaigrette:

• 1 TBS fresh squeezed lemon juice
• 1 TBS extra virgin olive oil
• 1 tsp honey
• fresh ground pepper
• salt

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Instructions

• Bring a large pot of salted water to a boil. Have a large bowl filled with ice and water nearby.
• Wash, trim and peel the asparagus.
• Drop the prepared asparagus into the boiling water for about 10 seconds.
• Remove from the boiling water and drop immediately into the ice water to stop the cooking process.
• When the asparagus are cold remove them to towels to dry. After I laid them out I then rolled them up until I was ready to use them. Before I used each spear I was sure to completely dry it off.
• Take out the brie and prosciutto and get it ready.
• I cut the brie in half and then cut 1/4″ slices off of one half. I then cut the slices in half, then thirds.
• Cut each piece of prosciutto in half lengthwise.
• Place a half of prosciutto on your work surface. Place the dried asparagus spear down, add the strip of brie, fold the prosciutto over and then……roll it up!
• Repeat until all the spears have the cheese and meat on them. Arrange on a serving plate.

Make the vinaigrette:

• Mix the lemon, honey and olive oil.
• Add two or three turns of the pepper mill and salt to taste.
• Whisk well to emulsify.
• When ready to serve, do so at room temperature and pour the vinaigrette over the asparagus tips.

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Notes

The prep time includes an approximate amount of time to boil the water.

Keywords: asparagus appetizer, asparagus, prosciutto, brie