10 fresh asparagus (cut ends)
10 slices of good Boar’s Head ham
1 tub soft cream cheese with chives: Room Temp.
Blanch asparagus in boiling water for 2 minutes, dip in ice water to stop cooking. Drain on paper towels. Take slice of ham and spread cream cheese mixture on face. Place asparagus at one end and roll up. Cut into 1 1/2 inch slices. Serve cold with decorative toothpicks.