• 4 asparagus
  • 4 prosciutto slices
  • Cream cheese
  • Pepper
  • Water
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  • Blanch asparagus until a bit crispy then cold down. Slice asparagus in two.
  • Then, slice prosciutto slices in two to get half a slice for half an asparagus.
  • Spread with cream cheese the middle of a prosciutto slice. Pepper lightly and add an asparagus tips then roll. Repeat.

Chef's notes

Serve cold.