How to make it

  • Lightly blanch the asparagus in boiling water (do the white asparagus first please!) Blot dry with clean towel. Wrap each spear with prosciutto.
  • Put whipped cream cheese into a piping bag with star tip (or a ziplock plastic bag with the tip cut off will do) and pipe into the peppers.
  • All the other items can be picked up in the olive bar/marinated section of any gourmet grocery store (even Safeway now has these antipasto bars in the deli section).
  • Arrange all items on a nice big platter. Season with freshly cracked black pepper. Surround with sliced french bread, garnish with fresh basil leaves and serve with a great wine :-)

Reviews & Comments 6

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    " It was excellent "
    elgab89 ate it and said...
    ************************************************
    THIS RECIPE HAS WON THE BEST RECIPE AND THE BEST PRESENTATION PRIZE
    FOR APPETIZER RECIPE - DECEMBER 2008
    *************************************************
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Luisa, you make it sound sooo easy - I could not make it look as good as you if I would be awake all night! High 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Lovely, Luisa! A nice break from your ordinary broccoli and celery stick platters! You get all the flags and 555!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Very nice. Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Luisa I am going to make this plater for Christmas eve this year.
    Thank you for posting. Nice arangment in the photo.
    Was this review helpful? Yes Flag
    " It was excellent "
    jimrug1 ate it and said...
    Nicely done. Its doing it's job because I am getting hungry just looking at the photo...;-)~
    Was this review helpful? Yes Flag

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