1 dozen asparagus spears, trimmed
12 slices provolone cheese
12 thin slices prosciutto
4 fresh cloves garlic, finely minced
2-3 tablespoons fresh parsley, minced
2 tablespoons Parmesan
2 tablespoons fresh basil
1/2 teaspoon extra virgin olive oil
pinch of hot red pepper flakes (optional)

Trim asparagus and discard tough ends. Steam or boil asparagus in 3/4 inch of salted water for about 5 minutes. Drain well.

In a food processor, finely chop garlic, parsley, Parmesan and basil. (Add a small pinch of hot red pepper flakes, if desired). Process to a spreadable paste, leaving some small chunks.

Spread inside each cheese slice with the paste, using enough to coat generously. Roll 1 slice cheese tightly around each asparagus. Roll each with a slice of prosciutto and refrigerate until ready to serve.

Submitted by: CM