Alpine Asparagus Roll
16 fresh asparagus spears
¼ cup balsamic dressing
7 ounces garlic and herb cream cheese
Pinch black pepper
¼ cup roasted red peppers, finely diced and patted dry
2 teaspoons minced fresh chives
4 ounces capicola, sliced into thin 3-inch rounds
4 ounces Challerhocker cheese, shaved
- Trim bottoms of asparagus so each spear is approximately 6 inches in length. Using a vegetable peeler, remove the outer layer of skin.
- Add asparagus and balsamic dressing to a plastic bag or container. Seal tightly and marinate in the refrigerator for at least 4 hours, preferably overnight.
- Combine cream cheese, black pepper, roasted red peppers, and chives in a mixing bowl, and stir until well combined.
- Layer 2 slices of capicola so they overlap slightly. Spread 1 tablespoon of the cream cheese mixture over sliced meat and layer 2 to 3 cheese shavings on top of spread. Place a marinated asparagus spear onto one end of the meat and gently roll meat and cheese around asparagus.
Recipe adapted from Culture: the word on cheese