- 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
- 4 (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
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.
"The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on southernlivingcookoff.com."