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Bistro Appetizer Bundles Recipe

Bistro Appetizer Bundles Recipe

Packed with enoki mushrooms, asparagus, peppers and carrots, these prosciutto-wrapped bundles are sure to satisfy. They add a fancy touch to holiday parties.—Roxanne Chan, Albany, California
TOTAL TIME: Prep: 45 min. YIELD:10 servings


  • 10 fresh asparagus spears
  • 10 thin slices prosciutto or deli ham
  • 1 package (3-1/2 ounces) fresh enoki mushrooms
  • 1 medium sweet red pepper, cut into strips
  • 10 carrot sticks
  • 10 green onion tops
  • 1/4 cup sour cream
  • 1/4 cup Mascarpone cheese
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons honey mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon freshly ground pepper


  • 1. In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
  • 2. Place prosciutto slices on a work surface; divide the asparagus, mushrooms, pepper strips and carrot sticks among slices. Roll up tightly; tie bundles with green onion tops.
  • 3. Combine the sauce ingredients; serve sauce with bundles. Yield: 10 appetizers (1/2 cup sauce).

Nutritional Facts

1 bundle with about 2 teaspoons dip equals 141 calories, 8 g fat (4 g saturated fat), 43 mg cholesterol, 559 mg sodium, 7 g carbohydrate, 2 g fiber, 12 g protein.

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