Jo-Anne van den Berg-OhmsHerbed Boursin cheese spread
Thin slices of Black Forrest ham
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.
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.