One bunch or 20 Pencil sized fresh asparagus
Ham - (Danola Premium ham slices)
10 oz. Cream Cheese
1 Roma tomato for the rose garnish
1 T sugar
Fill a saute pan one third full with water; add sugar and asparagus. Simmer for two minutes. Remove asparagus and immediately submerge in an ice bath until asparagus is cool. Once cooled, let asparagus dry on paper towels.
Place cream cheese in food processor and blend until smooth. Lay out the ham slices on a flat surface and spread cream cheese evenly just to the edges. Slice ham into one inch strips. Pull each ham slice over to a clean area and roll asparagus in ham one at a time.
Tomato Rose Technique:
Starting at the end opposite the tomato core, use a small pairing knife and make a spiral cut from the top downward keeping the skin intact into one long strip.
Using the long strip of tomato skin, roll the skin around your thumb in consecutive circles forming a rose.