Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

I created this quick hors d'oeuvre 20+ years ago when friends stopped by unexpectedly. It's as big a hit today as it was then.

Asparagus Rollups
  • Herbed Boursin cheese spread
  • Asparagus spears
  • Thin slices of Black Forrest ham

    Bring the Boursin to room temperature. Stir to loosen it up. Lightly steam the asparagus spears until they are crisp-tender. Dip them in an ice bath to stop the cooking and chill them. Dry them off. Cut them in half so that they are all about 3 inches in length (it doesn’t have to be exact).

    Cut slices of Black Forest ham into 2 inch strips. Take one strip of ham and spread room temperature herbed Boursin cheese on it. Try to not rip the ham. Place one piece of asparagus on one end of a cheese-covered ham slice and roll it up so that the top and bottom of the asparagus peaks out. Chill until served.

  • Recipe Seeds: Asparagus

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