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Asparagus in good company,

• 24 asparagus spears
  
• 1/4 pound domestic prosciutto, thinly sliced
  
• 6 ounces cream cheese, softened
  
• 1 1/2 tablespoons sour cream
  
• 1 medium clove garlic, pressed through garlic press
  
• 1/2 teaspoon dried dill
  
• 1/4 teaspoon dried thyme
  
• 1/2 tablespoon parsley, finely chopped
  
• 1/2 teaspoon dried chives
  
• Dash garlic salt
  
• Fresh ground pepper to taste

Cut asparagus 4 inches long. Blanch and drop in ice bath. Dry with paper towels and refrigerate until dry. Cut prosciutto slices lengthwise into 4 strips. Pipe herb cheese onto prosciutto and wrap around asparagus. Can be made 1 day ahead.

Herb Cheese: Place cream cheese and sour cream in a bowl. Add garlic, herbs, garlic salt and a little black pepper. Mix well to blend; can be refrigerated 2 to 3 days. Note: can substitute ready-made Boursin cheese.

Cindy Scott Customized Catering

Thursday, October 10, 2002