• Asparagus & Prosciutto Bundles

  • 36 thin asparagus spears, trimmed
  • 2 oz goat cheese  at room temperature
  • 2 tbl fresh basil chopped
  • 1 tbl toasted pine nuts chopped
  • 1 tsp grated orange peel
  • 2 oz thinly sliced prosciutto cut into 18 4×1 strips

 

        Steam asparagus until tender but firm about 1 minute.  Transfer to a paper towel and drain well. Mix goat cheese, basil, pine nuts and orange peel.  Season with s & p.  Spread scant 1 tsp of filling over each strip of prosciutto.   Arrange 2 asparagus tips atop filling.  Roll up prosciutto. Press to seal  Can be made one day ahead.  Cover and chill.