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
*****
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.
