Asparagus & Prosciutto Bundles

By JeffK

Ingredients

• 8 thin asparagus spears
• 2 1/2 ounces soft fresh goat cheese (such as Chevre or Montrachet), room temperature
• 2 tablespoons chopped fresh basil
• 1 tablespoons toasted pine nuts, chopped
• 1 tablespoon water
• 1 teaspoon grated orange peel
• 2 ounces thinly sliced prosciutto, cut into twenty-four 4x1-inch strips

Preparation

Step 1

Cut stalks from asparagus, leaving 2-inch-long tips. Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute and then drain. Transfer asparagus to paper towels and drain well. Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter.