• 4 asparagus
  • 4 slices of prosciutto
  • Cream cheese
  • Pepper
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  • Blanche the asparagus so that they remain a little crispy and allow to cool. Cut them in half.
  • Cut the slices in half in order to have a half slice for each asparagus half.
  • Spread some cream cheese on the middle of a slice of prosciutto. Pepper lightly, add an asparagus piece, roll and secure with a toothpick. Repeat for the other slices.

Chef's notes

Serve cold