Ingredients
- 1 x 227g (8 oz) Summer Fresh Artichoke & Asiago Dip
- 1 box Baguettes Rosemary & Olive Oil
- 12 stalks Asparagus, blanched
- 12 pieces Prosciutto, thinly sliced
Directions
Set aside 12 of the Boulangerie Grissol Baguettes Rosemary & Olive Oil. Place the remaining baguettes in a large, resealable baggie and crush with a rolling pin just until roughly crumbled. Spread crumbled baguettes onto large plate.
Coat stalk of each asparagus spear with Summer Fresh Artichoke & Asiago Dip. Roll each coated asparagus spear in crumbled baguettes. Wrap each spear with a slice of prosciutto.
Place asparagus spears on a baking sheet, and bake in a 190°C (375°F) oven for 4-5 minutes, just until golden brown. Remove from oven and let cool. Serve as long spears, or trim and serve on remaining baguettes with a dollop of Artichoke & Asiago dip.
Makes 12 – Enjoy!