Ingredients

• 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
• Four 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

Instructions

1. 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.
2. 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.
3. 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.
4. Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside.
5. Preheat a gas grill according to manufacturer's instructions.
6. 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.
7. Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.