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It’s Spring – Time for Asparagus

Although I can pretty much find reasonably-priced fresh asparagus throughout the year, I still think of asparagus as a special springtime treat. When Food Sharing Network guest contributor Maryann served this delicious appetizer, I knew that I would be making it for Easter brunch.

Asparagus with Prosciutto and Swiss Cheese

The Basics:

  • 12 thick* asparagus, tough stems snapped off and discarded
  • 12 thin slices prosciutto
  • 12 thin slices Swiss cheese
  • Olive oil

Asparagus with Prosciutto and Swiss cheeseRinse and dry asparagus.

Coat lightly with oil and roast at 425 degrees until tender, 10 to 15 minutes depending on thickness.

Wrap in cheese, and then prosciutto.

Serve hot or at room temperature.

Photo Chris Mathieu

PLEASE NOTE :multiple thin* asparagus can be used also, as pictured here.

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