Name: Prosciutto-Wrapped Asparagus with Herbed Cheese & Mashed Potatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 small pkg chives; 1 ½ (227 g) blocks cream cheese; 1 small bunch Italian (flat-leaf) parsley; 18 slices prosciutto; 9 medium yellow potatoes; black pepper; extra virgin olive oil; salt

Prosciutto-Wrapped Asparagus with Herbed Cheese & Mashed PotatoesProsciutto-Wrapped Asparagus with Herbed Cheese & Mashed Potatoes — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 small pkg chives

1 ½ (227 g) blocks cream cheese

1 small bunch Italian (flat-leaf) parsley

18 slices prosciutto

9 medium yellow potatoes

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and medium dice potatoes; place in a large pot and cover with hot water (from the tap). Cover and bring to a boil over high heat; once boiling, reduce to a simmer and cook until soft, 10-12 minutes.

While the potatoes are cooking, snap (or cut) off woody ends of the asparagus. Divide between two baking sheet pans, drizzle with oil, and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until asparagus is just tender, 7-8 minutes, depending on the thickness of the spears. Remove baking sheets from oven and set aside to cool slightly, about 5 minutes.

Meanwhile, using a box grater, coarsely grate cream cheese into a medium bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the cream cheese.

Chop chives into small pieces. Add to the bowl along with salt and pepper, then stir to combine.

Lay prosciutto on a flat surface and spread each slice evenly with the cream cheese mixture.

When the asparagus is cool enough to handle, divide into 18 equal piles. Wrap each pile with a slice of the prepared prosciutto, gently pressing the cream cheese-side around the asparagus to secure. Arrange, seam-side down, on the baking sheets.

Return baking sheets to the oven and continue to roast until prosciutto is golden and asparagus is fork-tender, 5-7 minutes. Remove from oven and let cool slightly, about 5 minutes.

When the potatoes are done, drain in a colander and return to the pot. Add oil, salt, and pepper, then using a potato masher, mash until smooth.

To serve, divide mashed potatoes and prosciutto-wrapped asparagus between plates. Enjoy!

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