Ingredients
16
fresh asparagus spears
1/3
cup gourmet spreadable cheese with garlic and herbs (from 4 to 6.5-oz. container)
8
(1/8-inch thick) slices Virginia or Smithfield ham
4
cups baby spinach leaves
1
cup fresh raspberries
1/4
cup purchased raspberry salad dressing
Preparation
Heat grill for indirect cooking as recommended by manufacturer. Break bottom inch off asparagus spears. Place 2 inches of water in large skillet; bring to a boil. Add asparagus; cook 1 to 2 minutes or until bright green. With pancake turner, remove asparagus from skillet; place in shallow pan of ice water. Remove asparagus from water; drain on paper towels.
Spread cheese spread over each ham slice. Place 2 asparagus spears on each slice; roll ham around asparagus. Place two 10 to 12-inch metal skewers horizontally through 4 ham rolls.
When ready to grill, reduce heated side of grill to medium. Place ham rolls on unheated side of grill. Cook 3 to 4 minutes or until ham is lightly browned, turning once.
On each individual serving plate, arrange spinach, raspberries and 2 ham rolls. Drizzle each salad with salad dressing.
