Lemony prosciutto-wrapped asparagus
1 pound Asparagus
1 package (8 oz) Philadelphia Cream Cheese
2 oz chevre (goat cheese), crumbled
2 lemons – juice of both, zest of one
6 leaves basil, finely chopped
¼ tsp kosher salt (+ 2 tbsp kosher salt for the boiling water)
½ tsp freshly ground black pepper
1 pound prosciutto, VERY thinly sliced
Allow cream cheese and goat cheese to soften in a medium-sized bowl.
Bring a 3-quart saucepan of water with 2 tbsp kosher salt to a boil. Fill another bowl with ice and water. Trim the woody ends off the asparagus. In batches, blanch the asparagus in the salted boiling water for 1 minute, then immediately plunge the asparagus in the ice water to stop the cooking (shock). Drain the asparagus and pat dry.
Mix the cream cheese and goat cheese with the lemon juice, lemon zest, chopped basil, ¼ tsp kosher salt and the black pepper until thoroughly mixed (either by hand or with blender.
To wrap the asparagus, lay a very thin slice of prosciutto on the cutting board. Spread a small amount of the cream cheese mixture on half of the prosciutto slice. Lay the blanched asparagus, on top, with the end (not the pretty end – leave that to hang out of the prosciutto). Roll the prosciutto around the cream cheese mixture and the bottom end of the asparagus, so that the pretty tip end of the asparagus stays out. Present on a plate or chill until ready to use.