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Asparagus & Prosciutto Vase
cups fresh cranberries
to 12 fresh small bay leaves
yards (1/8-inch-wide) gold ribbon or gold wire
Large yarn needle
bunches asparagus (about 2 1/2 pounds)
pound thinly sliced prosciutto, cut into 6x1-inch strips
cup spreadable cheese
Food-safe flowerpot (4 to 5 inches in diameter)
Thread cranberries and bay leaves onto ribbon or wire, using needle, to make a garland.
Blanch asparagus and pat dry; chill about 1 hour. Brush prosciutto strips with thin layer of cheese. Tightly wrap prosciutto strip, cheese side in, around each asparagus stalk. Arrange in flowerpot.
Wrap garland around asparagus and pot. Serve with dressing.
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