In case anyone was concerned, the dog-sized turkey and the pecan pie were delicious. As was everything else at the Thanksgiving table, including our experimental dish, which we definitely should’ve made more of.
It gets boring to just have the traditional standard fare at Thanksgiving, and Mom decided to throw some bacon-wrapped asparagus into the mix this year. Only I don’t like bacon, so we used prosciutto. And those 16 spears? Not nearly enough.
16 spears of asparagus
8 thin slices of prosciutto
Preheat the oven to 350 degrees. Wash the asparagus, and snap off the woody ends. Cut all of the prosciutto in half so the height is the same, but the strips are shorter. Spread a very thin layer of cream cheese on one side of a slice of prosciutto, and wrap the meat around the asparagus, cream side down.
Once all of the spears are wrapped, lay them in a glass baking dish (spray the dish with cooking spray first) and cook for 20 minutes – until the asparagus is fully cooked.