| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 30 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons cream cheese, softened
- 2 tablespoons minced shallots
- 1 teaspoon fresh lemon juice
- 2 teaspoons minced fresh chives
- 2 teaspoons minced fresh basil
- 1 1/2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 1 teaspoon garlic salt
- 1/2 teaspoon ground red pepper
- 2 tablespoons olive oil
- Four 12-ounce rib-eye steaks (1 to 1 1/2 inches thick)
- 1 tablespoon salt
- 4 1/2 quarts water
- 20 fresh asparagus spears (about 1/2 pound)
- 4 slices prosciutto
- Garnishes: fresh basil sprigs, lemon wedges
Instructions
- Stir together first 5 ingredients in a small bowl until blended. Shape into a 4-inch log; wrap in plastic wrap, and chill until firm.
- Combine chili powder and next 3 ingredients in a small bowl. Stir in olive oil to form a paste. Rub chili mixture on both sides of steaks.
- Combine salt and 4 1/2 quarts water in a large Dutch oven. Bring water to a boil; add asparagus. Cook 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.
- Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside.
- Preheat a gas grill according to manufacturer’s instructions.
- Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes, turning once. Turn off burners that are directly below steaks. Reduce heat to medium; grill, covered with grill lid, 6 to 8 minutes or until done.
- Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.