- Servings: 12-15
|1 lb||Fresh Asparagus|
|2 tsp||Fresh Chopped Rosemary|
|Chicken Bouillon Paste|
|¼ tsp||White Pepper|
|4 oz||Cream Cheese, at room temperature|
Preheat oven to 350 degrees. Trim woody ends from asparagus and wash. In a large skillet, melt butter on medium low heat. Chop garlic and shallot, place in skillet, and saute for about 3 minutes. Add rosemary to skillet and chicken bouillon paste. When bouillon is melted, add water and white pepper, the mix thoroughly. Add asparagus and turn to coat. Cover skillet and reduce heat to simmer for 5 minutes, stirring twice. Remove skillet from heat to prevent asparagus from getting too soft. Separate prosciutto slices, which may need be to cut in half depending on size of slices. Spread each piece evenly with cream cheese. Take one piece of cooked asparagus, with pieces of garlic and shallot on them, and lay across prosciutto. Roll up and place seam side down on a cookie sheet. Repeat with each piece. Place in oven for about 10 minutes or until prosciutto starts to crisp. Remove from oven and let cool about 3 minutes, then serve.