Inspiration: An easy and delicious appetizer or side dish, Brie and Prosciutto Wrapped Asparagus are sure to please any guest.
We have just returned home from a weekend away at Kicking Horse Mountain Resort in beautiful British Columbia. We have been fortunate to spend a couple of ski weekends in the mountains this winter and for this weekend, we chose to rent a lovely ski-in ski-out chalet with three other couples and divvy up the meal responsibilities (we were in charge of one breakfast and one dinner).
I must say that we have our work cut out for us next year, as everyone brought their A-games to breakfast, lunch and dinner! Our recipe planning may take all year, but I think that Brie and Prosciutto Wrapped Asparagus has a good shot at being on the menu next year.
Highlights of the weekend, in no particular order:
- Lunch time Caesar’s at the Eagle’s Eye Restaurant on top of the ski hill.
- Japanese mayonnaise being spread on bacon at breakfast. Can you say “heart attack waiting to happen”?
- “Shredding the gnar” on the Bowl Over run. I must admit that it was a tad bit steep.
- Inadvertently bringing the same breakfast ingredients as another couple, creating an unplanned egg mcmuffin cook-off.
- Spending the weekend with great friends.
- 18 spears of medium asparagus*
- 9 slices of prosciutto
- 4 ounces of brie or camembert cheese**
- Salt and pepper
- Preheat oven to 400 degrees Fahrenheit.
- Wash and trim the asparagus.***
- Cut the brie into 20 thin (1/8 to ¼ inch) slices.
- Cut each slice of the prosciutto lengthwise into 20 slices.
- Take one piece of brie cheese and wrap it around an asparagus spear. Then tightly wrap one piece of prosciutto around the brie.
- Arrange wrapped spears in a single layer on a cookie sheet.
- Season generously with salt and fresh ground pepper.
- Bake in the oven for 15 minutes, until asparagus is tender.
** I find the brie easier to work with when it is cold. When soft, it is extremely creamy and difficult to cut into slices.
** Need a tip on how to do this? See my post How To Trim Asparagus
Great served with Mustard Lake Trout!