Prosciutto-Asparagus Canapés

Prosciutto-Asparagus Canapés

These tasty Prosciutto-Asparagus Canapés are a delightful savory for teatime. Prosciutto-Asparagus Canapés pictured with Heirloom Tomato Bruschetta. 

Prosciutto-Asparagus Canapés
Serves: 14
 
Ingredients
  • 2¼ teaspoons kosher salt, divided
  • 1 bunch fresh asparagus
  • 4 ounces cream cheese, softened
  • 1 tablespoon chopped fresh tarragon
  • ½ teaspoon fresh lemon zest
  • 7 very thin slices white bread, frozen
  • ¼ pound thinly sliced prosciutto
  • Garnish: fresh tarragon leaves
Instructions
  1. Fill a large stockpot three-fourths with water. Add 2 teaspoons salt, and bring to a boil over medium-high heat; add asparagus. Boil asparagus until bright green and tender, 2 to 3 minutes; drain asparagus, and transfer to an ice water bath to stop the cooking process. Let cool completely. Drain.
  2. Using a mandoline set to 1/16-inch, carefully slice asparagus spears lengthwise. Discard first and last slice of each asparagus spear.
  3. In a small bowl, whisk together cream cheese, tarragon, lemon zest, and remaining ¼ teaspoon salt. Spread cream cheese mixture onto frozen bread slices.
  4. Cut prosciutto into slices the same width as asparagus. Alternately place asparagus slices and prosciutto slices diagonally onto cream cheese mixture. Using a chef’s knife in a gentle sawing motion, trim and discard crusts from bread. Cut each canapé in half diagonally. Cover with damp paper towels, and let thaw before serving.
  5. Garnish with tarragon, if desired.
Notes
MAKE-AHEAD TIP: Canapés can be made an hour ahead, covered with damp paper towels, placed in an airtight container, and refrigerated. Garnish just before serving.

 

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