How to make it

  • Trim the butt ends of the asparagus, Peel remainder if they are uber-thick.
  • Briefly cook about 8 minutes in a large skillet in one inch of water.
  • Plunge in ice and cool immediately to shock the stalks and stop the cooking.
  • Drain and pat dry.
  • Mix tarragon and orange rind with the cream cheese.
  • Spread the cream cheese mix on the proscuitto and wind around each asparagus spear in a spiral fashion.
  • Chill.
  • Serve with cocktails as part of an appetizer buffet.

Reviews & Comments 3

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    " It was excellent "
    lincolntoot ate it and said...
    I had this many years ago and am so glad to see this recipe posted! 5 forks to you!
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  • alaskanmom 11 years ago
    I love proscuitto, and recently just started eating asparagus, can't wait to try this.
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  • image 11 years ago
    Sounds delicious. I can just taste the orange. Thanks.
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