Prosciutto-Wrapped Asparagus With Cabrales Mousse, Hazelnuts – a delicious recipe with paper thin, salt, cabrales cheese, cream cheese, heavy cream, cracked black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the asparagus:.
2
Fill a large pot with water and bring it to a boil; fill a bowl with ice water.
3
Wash and snap off the ends of the asparagus.
4
Place asparagus in the boiling water and cook until tender, about two or three minutes.
5
Immediately submerge asparagus in ice water; when thoroughly chilled, remove from icee bath, pat dry and season with salt and pepper.
6
Wrap proscuitto slices around the asparagus (don't over do--the ham should complement th asparagus, not overwhelm it).
7
For the Mousse:.
8
Put the cheeses, cream, pepper and honey in food processor and pulse until everything is incorporated and smoothly whipped.
9
Lightly toast the nuts in a 300 degree F oven.
10
Assemble the dish by attractively stacking five of the asparagus on each of four serving plates.
11
Spoon mousse around the stalks.
12
Sprinkle with hazelnuts.
498
kcal
Calories
35
g
Fat
25
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 20 asparagus spears, 20 slices prosciutto, paper thin, salt and pepper, 8 ounces cabrales cheese, at room temperature, and more.
Yes, Prosciutto-Wrapped Asparagus With Cabrales Mousse, Hazelnuts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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