6 oz. Boursin Sundried Tomato and Basil cheese spread (or any light flavored cheese spread)
1 small jar sundried tomatoes in olive oil
2 cups balsamic vinegar
1/2 cup olive oil
1 tsp cracked black pepper
In a large pan, bring 3 quarts of water to a boil. Add asparagus and allow to blanch only until crisp tender – about 2 minutes. Drain asparagus and add to an ice water bath to stop the cooking. Once cool, dry asparagus.
Make balsamic vinaigrette by mixing together balsamic vinegar, olive oil and black pepper and heat over medium heat until hot. Remove and allow to cool.
Remove asparagus from marinate canister or bags. Lay slice of prosciutto on cutting board. Trim if required. Spread with cheese spread. Lay 1 asparagus spear at the end of the slice, along with a piece of sun dried tomato and a few drops of balsamic vinaigrette. Roll jelly-roll style around the asparagus spear. Do not cover tip (see photo above).
Place all wrapped spears on a decorative plate. Chop fresh basil finely and spread over the plate of spears. Serve with Italian style olives.