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BC Belgian Endive with Grilled Asparagus, Shaved Prosciutto, and Goat Cheese Cream - Episode #3

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Healthy. Simple. Convenient. Delicious. Local Celebrity Chef Ned Bell prepares a gourmet dish in 10 minutes with charred asparagus spears wrapped in prosciutto slices and drizzled with lemon-pepper goat cheese cream. This easy recipe is perfect on its own or as a side dish.

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Ingredients

BC Belgian Endive (3-4 heads)
Fresh asparagus (24 spears with the ends trimmed)
Prosciutto (12 thin slices)
Goat cheese (1/2 cup, room temperature)
Sour cream (1/2 cup)
Whipping cream-35% (1/2 cup)
Chives (1/4 cup, chopped)
Olive Oil
Sea or Kosher salt
Cracked black pepper

Prep time
10 minutes

cook time
5 minutes

Serves
6

Preparation

Trim and separate the endive leaves
In a medium sized stainless steel bowl, mix the goat cheese and sour cream together. Add fresh lemon and season with salt and pepper.
If the sauce is too thick, thin it out by adding ¼ cup of whipping cream and continue to whisk.
(Note: Whipping cream can be substituted with ¼ cup of hot water)
Toss the asparagus with a small amount of olive oil and season with salt and pepper.
On a hot grill, char the asparagus spears on two sides-- just enough to add colour and caramelize.

Serve on a platter by placing two grilled asparagus spears in the middle of each endive leaf. Wrap each leaf with one slice of prosciutto. Gently pour the goat cheese cream over top, and garnish with the chives.