Take a pot of boiling water, add a small handful of salt. Drop the asparagus tips into the water and blanch them. (Meaning, cook them for a 30 seconds, depending on the size, and then drop them into ice water to stop them from cooking.)
Lay a piece of proscuitto out onto a cutting board and using a butter spreader, spread a thin amount of the Boursin onto the proscuitto.
Cut the proscuitto in four.
Take one piece of cut proscuitto and roll up a piece of the blanched asparagus inside. Repeat the steps until they are all done.
Heat a pan with a small amount of oil and then place the pieces of wrapped asparagus into the pan and brown on all side.
Place onto a tray and serve.
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