Prosciutto-Wrapped Asparagus with Herbed Cheese & Mashed Potatoes

Directions

1. Preheat the oven to 450°F. Wash and dry all fresh produce.
2. Peel and medium dice the potatoes, place them in a medium saucepan, and cover with hot water; bring to a boil and simmer until soft, about 10–12 minutes.
3. Trim the woody ends from the asparagus and spread them on a baking sheet; drizzle with oil and arrange in a single layer.
4. Roast the asparagus until just tender, 5–7 minutes, then remove the sheet from the oven and let the spears cool slightly.
5. Grate the cream cheese on a box grater into a small bowl; remove leaves from the parsley and mince the leaves; add to the bowl with the cheese.
6. Chop the chives and add them to the bowl along with salt and pepper, mixing to combine.
7. Place each prosciutto slice on a flat surface and spread evenly with the cheese mixture.
8. When the asparagus is cool enough to handle, divide it into six portions and wrap each with a slice of prosciutto, pressing the cheese-side around to secure; lay seam-side down on the baking sheet.
9. Return the sheet to the oven and roast until the prosciutto is golden and the asparagus is fork-tender, about 5 minutes; let rest briefly after removing from the oven.
10. Drain the potatoes in a colander and return them to the pan; mash with oil, salt, and pepper until smooth.
11. On serving plates, divide the mashed potatoes and the prosciutto-wrapped asparagus.