Farmers Daughter Herbs

asparagus-ham-and-chickory-bits 8 oz. asparagus spears, trimmed

3 heads chickory

1 (8 oz.) pkg. cream cheese

3 slices proscuitto or parma ham

Tangerine weges and Fresh Dill sprigs to garnish

1 tangerine

1/2 clove garlic, crushed

1/4 tsp. salt

1/4 tsp. ground black pepper

1/2 tsp. Dijon-style mustard

2 tsp. honey

1 tbsp. plus 1 tsp. olive oil

2 tsp. chopped Fresh Tarragon

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Half fill a shallow skillet with water, bring to a boil. Place asparagus in water and cook until tender, 3 to 4 minutes. Drain, place under cold running water to cool; drain. For the marinade, using a zester, remove tangerine peel in fine strips; reserve. Squeeze juice into a small bowl. Using a wooden spoon, stir in remaining ingredients. Pour over asparagus, cover and refrigerate 1 hour. Seperate chickory leaves and cut in 1 inch slices. Spread with a little cream cheese. Cut asparagus in 1 inch slices; place in cream cheese. Wrap each with a ham strip. Garnish.

Makes 48 pieces.