Prosciutto wrapped Asparagus on Crostini

There are occassions that sometimes require really good food regardless of the price.  I have rules for these occassions, 1)I have to get at least a taste of the fabulous food, 2) Others eating the food have to really appreciate it so this usually excludes children (though mine love most of these dishes) and 3) The food has to include ingredients that I don't use everyday.  There aren't many occassions like this, but I thought my book club would be a perfect time for one such recipe.

Once a month I get together with a group of women for a book club.  Like my really good food rules, there are a few book club rules, 1) Everyone brings food, 2) Everyone brings a drink of choice, and 3)No men or children. The result is easy conversation--sometimes about the book we read--a lot of laughter and most importantly relaxation from busy lives. 

Often we start and end the evening gathered around the food; last night was no exception.  There was everything from eclairs and brownies, to shrimp kabobs and pesto pinwheels baked in puff pastry...can you say mouth watering?  My contribution was  a crostini with prosciutto wrapped asparagus.  Prosciutto is similar to what Americans call ham, only it isn't smoked and is usually sliced very very thin.  The cost is high, but so is the flavor.  It pairs wonderfully with fresh asparagus which is starting to make appearances in grocery stores. 

Prosciutto Wrapped Asparagus on Crostini
Recipe Source: A Cook's Quest

1 baguette, sliced thinly
1 pkg. cream cheese, softened
Prosciutto
Asparagus (about 1 pound)
Garlic powder, (not garlic salt)
Italian Seasoning
1-2 tsp olive oil

Prepare each component:

Toss cleaned asparagus with olive oil.  Place on a sheet pan, sprinkle with salt and roast in a 400 F oven for about 5-10 minutes.  Don't over cook!  Just roast long enough to reach a crisp tender state.  Remove from the sheet pan and allow to cool completely.

For crostini, slice your baguette, and place on oven rack directly under the broiler.  Broil until lightly toasted.  Turn over and toast the second side.  Watch your bread very carefully because this cook has burn many a piece of bread while it toasted under the broiler.

In a small bowl, combine the softened cream cheese, with 1/2 tsp of garlic powder (not salt), and 1/2 tsp Italian seasoning.  Set aside.

Open prosciutto and slice into strips about 1 inch wide and two inches long.

Assembly
Spread toasted crostini with cream cheese.  Cut asparagus to a length that will fit on the bread, and wrap it with a strip of prosciutto, place on the crostini.  Continue until all the crostini are topped with asparagus.

Total Cost $11.14 (worth every penny!)
Baguette $1.99 (I could have made it, but I didn't have time)
Prosciutto $3.99
Asparagus $3.17
Cream Cheese $1.99