Prosciutto-Wrapped Asparagus with Truffle Queso with Extra Melt® Monterey Jack Cheese Sauce

Yield: 8 servings | Serving Size: 4 ounces asparagus with about 1 ounce cheese sauce

Prosciutto-Wrapped Asparagus with Truffle Queso recipe


  • 4 teaspoons | Truffle oil
  • 1 1/2 to 2 ounces (3 to 4 tablespoons) | Water



Blanch asparagus spears in salted water 2-3 minutes or until al dente. Shock in ice water.


Cut each prosciutto slice in half to create 2 long strips. Starting approximately one-fourth of distance from cut end, spiral wrap asparagus with prosciutto.


Heat Extra Melt Monterey Jack Cheese Sauce to 165°F using desired method. Drizzle in truffle oil and water, thinning sauce until smooth, blended and squeezable at room temperature. Transfer to squeeze bottle; hold for service.


Arrange asparagus on serving platter; top with truffle cheese sauce from squeeze bottle.

Nutritional Information

  • Serving Size4 ounces asparagus with about 1 ounce cheese sauce
  • Calories186 calories
  • Fat 13 grams
  • Sat. Fat 6 grams
  • Trans Fat 0.5 grams
  • Cholesterol 38 milligrams
  • Sodium 874 milligrams
  • Carbohydrates 6 grams
  • Dietary Fiber 2 grams
  • Sugars 2 grams
  • Protein 13 grams
  • Vitamin A 857 IU
  • Vitamin C 6 milligrams
  • Calcium 136 milligrams
  • Iron 2.68 milligrams

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