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Asparagus wrapped in prosciutto/smoked salmon

Kanthi Jayarajah

For Snack / Other ( Gluten Free, Appetizers )


Published on

15 minutes to prepare and 3 minutes to cook

Serves 4


3 bunches Asparagus
200 grams thinly sliced prosciutto/smoked salmon
4 tablespoons cream cheese softened
2 shakes Fresh black pepper
10 Baby capers


1. Trim asparagus spears to desired length.
Blanch in boiling water for 2 minutes.
Drain and immerse in iced water.
Remove and drain.

Mix the cream cheese and freshly cracked black pepper.
Cut prosciutto into desired length.
Rub a little cream cheese on the prosciutto and wrap around the asparagus spears. Place on serving dish and sprinkle with a little cracked black pepper.

If you are using smoked salmon add some Wasabi paste to the cream cheese.
Wrap around asparagus spears, and scatter some baby capers on the serving dish.
* available at Japanese supermarkets.


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