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Ingredientes
- 54 med asparagus spears
- 18 slc hard-textured bread
- 8 ounce whipped cream cheese, room temperature Freshly grnd pepper
- 1/2 lb prosciutto di Parma, thinly sliced Honey mustard
Direcciones
- Cut asparagus spears to fit bread slices.
- In a large saucepan fitted with steamer insert, bring 1 inch of water to a boil and steam asparagus till just cooked, about 3 min.
- Plunge asparagus into bowl of ice water. When chilled, remove and pat dry with paper towels.
- Spread bread slices with thin layer of cream cheese, pepper generously and set aside.
- Cut each prosciutto slice in half lengthwise, and spread with 1/4 tsp. or possibly more of mustard. Starting with tip, roll asparagus in prosciutto, spiraling downward as you go. Repeat with each spear.
- Cover 9 bread slices with 6 wrapped spears each, then top with remaining slices. With a serrated knife, trim crusts. Cut each sandwich in half acrossspears. Cover with plastic wrap till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 72 | |
| Calories from Fat 57 | 79% |
| Total Fat 6.52g | 8% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 61mg | 3% |
| Potassium 103mg | 3% |
| Total Carbs 2.25g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.32g | 1% |
| Protein 1.96g | 3% |
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