1 pound uncooked asparagus, thick spears, end trimmed (about 20 per bunch)
6 ounces prosciutto, thinly sliced into 20 pieces
¼ cup low fat cream cheese
1 teaspoon balsamic vinegar
⅛ teaspoon freshly ground black pepper
Line a baking sheet with paper towels. Fill a large bowl with ice water. Fill a large stock pot with water, set over high heat and bring to a boil; stir in salt. Blanch asparagus just until tender, about 3 to 4 minutes depending on asparagus thickness. Drain and immediately plunge into ice bath. Let chill for 3 to 5 minutes, and then place in a single layer on prepared baking sheet to dry.
Lightly spread a dab of cream cheese down the center of each prosciutto slice; place asparagus spears across one end of prosciutto at a slight angle, and then wrap prosciutto around the asparagus to cover the stalks. Place asparagus on a serving platter; sprinkle with vinegar and season with pepper.
Makes 20 spears.
Note: This can be prepared up to a day before serving. Simply cover with a damp paper towel and wrap in plastic wrap. Garnish with vinegar and pepper just before serving.