This tasty appetizer can be made the day before and stored in the refrigerator in a tightly closed container.
Prosciutto is so thinly sliced it is best to leave the plastic or paper dividers between each piece until you are ready to wrap the asparagus spears. Handling it can be tricky because of the marbled white fat that runs through it. When you attempt to remove the prosciutto from its divider, it may tear or break into pieces. That’s okay; it won’t ruin the final presentation.
1. Rinse and pat dry asparagus. Remove the tough ends. To do this, hold one spear in both hands, and gently bend until it snaps. Discard ends (compost or store in the freezer for later use). Set aside.
2. Zest lemons and set aside. This should yield about 2 separate tablespoons.
3. Mix 1 tablespoon thyme and 1 tablespoon lemon zest into farmer cheese. Add milk and mix until incorporated. Set aside.
4. In a Dutch oven, bring 1 inch of water to a boil. Gently place asparagus spears in boiling water and cook for 3-4 minutes, or until asparagus has turned bright green and is a little tender. Do not overcook!
5. Remove asparagus and place into a strainer. Immediately rinse with very cold water, then arrange on a paper towel-lined plate, and let cool.
6. Gently remove one slice of prosciutto from its packaging. Keeping the prosciutto flat, add one heaping teaspoon of the cheese mixture to one end, and then use the back of a spoon spread slightly. Vertically center one asparagus spear on top of the cheese mixture. Using both hands, gently roll the prosciutto, cheese, and asparagus. Think of it as wrapping a prosciutto blanket around the center of the asparagus.
7. Arrange asparagus in a single layer on a rectangular plate or on a medium-sized wooden cutting board. Be sure spears are all facing the same direction.
8. To garnish, sprinkle 1 tablespoon lemon zest and lemon thyme on top. Serve with lemon wedges on the side. Serve immediately.
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