Serves: 25
Total Calories: 19

25 asparagus spears
6 sprigs fresh parsley
2 tablespoons water
1 small shallot, thinly sliced
2 teaspoons olive oil
4 slices prosciutto, cut into 1/2-inch wide strips
1/2 cup whipping cream
1/8 teaspoon salt
1/8 teaspoon pepper
dash cayenne pepper
1 package Keebler® Town House® Toppers Original cracker

1. Chill small mixing bowl and beaters of electric mixer.

2. Cut 1 1/2-inch-long tips from asparagus spears. Set aside. Reserve 10 asparagus bases. Discard remaining asparagus bases. Cut tender portions of reserved asparagus bases into 1-inch pieces

3. Fill large saucepan halfway with water. Bring to boiling. Add asparagus tips. Cover and cook for 1 minute. Drain. Immediately plunge asparagus tips into ice water. Let stand for 1 minute. Drain. Set aside.

4. Refill saucepan halfway with water. Bring to boiling. Add cut-up asparagus bases and parsley. Cover and cook for 1 minute. Drain. Immediately plunge into ice water. Let stand for 1 minute. Drain. In food processor or blender combine asparagus bases, parsley and water. Cover and process until smooth. Set aside.

5. In small skillet cook shallot in olive oil over medium-high heat until golden brown. Remove from skillet. Drain on paper towels. Finely chop.

6. Wrap each asparagus tip with piece of prosciutto.

7. In chilled bowl beat cream, salt, pepper and cayenne pepper on medium speed of electric mixer until stiff peaks form. Fold in asparagus puree. Top crackers with cream mixture, shallots and wrapped asparagus.

Nutritional Facts:

Serves: 25
Total Calories: 19
Calories from Fat: 19

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