Asparagus and Prosciutto Rolls

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this golden oldie:

A woman calls the town psychiatrist and cries, "Doctor, you've
got to come as soon as possible. My husband is in really bad
shape!" The shrink rushes over. The worried wife says, "Thank
goodness you're here, doctor. Just go down the hall. He's in the
last room on the right."

The shrink goes in the room and sees the woman's husband
sitting on the edge of the bathtub, dangling a fishing line in the
toilet. He goes back to the wife and says, "Yes, this is very
serious. But why didn't you call me sooner?"

"Who had time?" the wife asks. "I've been cleaning fish all week."

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                            TODAY'S RECIPE
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This recipe was intended to serve as an elegant appetizer for
a formal dinner, but you might consider cutting each of these
tasty spears into two or three pieces and serving them as finger
food or cocktail snacks. If you do, I suggest serving the sauce
on the side for dipping.

Asparagus and Prosciutto Rolls

3 Tbs (45 ml) goat cheese or cream cheese
3 thin slices prosciutto, cut in half crosswise
12 stalks asparagus, steamed until tender
3 Tbs cup (45 ml) extra-virgin olive oil
1 Tbs (15 ml) balsamic or red wine vinegar
1 Tbs (15 ml) chopped fresh chives
1/2 tsp (2 ml) Dijon mustard
Salt and freshly ground pepper to taste

Spread the goat cheese on the prosciutto and roll two stalks
of asparagus in each half piece of prosciutto. Whisk together
the remaining ingredients and drizzle over the rolls.
Serve chilled or at room temperature.
Serves 4 as an appetizer.
Received on Mon Mar 21 08:58:45 2011