32 fresh asparagus spears, trimmed
2 medium sweet red peppers, cut into 16 strips
16 ounces Havarti cheese, cut into 16 strips
16 thin slices deli ham or prosciutto, cut in half lengthwise
32 whole chives
In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Place an asparagus spear, red pepper strip and cheese strip on each slice of ham. Roll up tightly; tie with a chive. Refrigerate until serving.
Makes 32 appetizers.
