- 1 package of cream cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh parsley flakes
- ½ teaspoon paprika
- 2-3 packages thin pressed ham
- 1 jar Foster’s Pickled Asparagus
Mix the first five ingredients. Spread mixture onto individual pieces of ham diagonally. (Note: There is no need to cover entire area a ½” strip is sufficient.) Then take a Foster’s Pickled Asparagus Spear which has drained on a paper towel, place it on the cream cheese and roll up the ham.
Stick toothpicks into the wrapped asparagus spear and cut in pieces. Makes approximately 90 pieces. Foster’s Pickled Asparagus will remain for at least 6 months in the refrigerator after opened so you can reduce this recipe as needed.
