Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

 

1 pound asparagus (1 bunch or approximately 20 spears)

7.5 ounces farmer cheese* (1 package)

1½ T. skim milk

1 T. fresh lemon thyme (stems removed), plus more for garnish

12 ounces sliced prosciutto (four 3-ounce packages or approximately 20 slices)

Zest from 2 lemons (2 T. separated)

1 lemon for garnish (sliced into wedges)

*Farmer cheese is a soft, mild cheese made by pressing cottage cheese. Ricotta cheese or goat cheese can be substituted.

 

Rinse and pat dry asparagus. Remove the tough ends. To do this, hold one spear in both hands, and gently bend until it snaps. Discard ends (compost or store in the freezer for later use). Set aside. Zest lemons and set aside. This should yield about 2 separate T. Mix 1 T. thyme and 1 T. lemon zest into farmer cheese. Add milk and mix until incorporated. Set aside. In a Dutch oven, bring 1 inch of water to a boil. Gently place asparagus spears in boiling water and cook for 3-4 minutes, or until asparagus has turned bright green and is a little tender. Do not overcook! Remove asparagus and place into a strainer. Immediately rinse with very cold water, then arrange on a paper towel-lined plate, and let cool. Gently remove one slice of prosciutto from its packaging. Keeping the prosciutto flat, add one heaping tsp. of the cheese mixture to one end, and then use the back of a spoon spread slightly. Vertically center one asparagus spear on top of the cheese mixture. Using both hands, gently roll the prosciutto, cheese, and asparagus. Think of it as wrapping a prosciutto blanket around the center of the asparagus. Arrange asparagus in a single layer on a rectangular plate or on a medium-sized wooden cutting board. Be sure spears are all facing the same direction. To garnish, sprinkle 1 T. lemon zest and lemon thyme on top. Serve with lemon wedges on the side. Serve immediately.