Instructions: This appetizer takes a little while to prepare, but both the taste and appearance are worth the extra effort. I have been desperate and used frozen asparagus spears with surprisingly good results, although the fresh is preferable both in taste and texture. Roast turkey or turkey-ham slices can be substituted for the prosciutto, and low-fat cream cheese also works well for a nice low-fat appetizer.

Boil or steam the asparagus until tender, but still crisp. Drain and cool.

Using a zester, remove the peel from the tangerines in thin strips and store the strips in a tightly sealed plastic bag. Squeeze the juice into a flat dish large enough to hold all of the asparagus. Mix the garlic, salt, pepper, mustard, honey, olive oil and tarragon into the tangerine juice and place the asparagus in the dish. Chill for at least two hours, making sure to turn the asparagus a few times to coat well. Separate the chicory leaves. Cut the chicory leaves and the asparagus stalks into one-inch-long pieces.

Spread some cream cheese onto each chicory leaf and gently press an asparagus spear onto the middle of each leaf. Cut the prosciutto into thin strips and wrap a piece around each chicory bundle. Garnish with the reserved tangerine peel and additional fresh tarragon leaves, if desired.

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