Asparagus And Prosciutto Bundles

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 24
• 48 asparagus spears, thin
• 2 1/2 ounces goat cheese, montrachet, room temperature
• 2 tablespoons fresh basil, chopped
• 1 tablespoon pine nuts, toasted and chopped
• 1 tablespoon water
• 1 teaspoon orange peel, grated
• 2 ounces prosciutto, cut into 24 4x-1 strips

Recipe

• 1 cut stalks from asparagus, leaving 2-inch-long tips.
• 2 reserve asparagus stalks for another use, if desired.
• 3 cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute.
• 4 drain.
• 5 transfer asparagus to paper towels and drain well.
• 6 mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend.
• 7 season with salt and pepper.
• 8 spread scant 1 teaspoon filling over each prosciutto strip.
• 9 arrange 2 asparagus tips atop filling at 1 short end of prosciutto.
• 10 roll up prosciutto, enclosing base of asparagus.
• 11 press to seal.
• 12 place on platter.
• 13 (can be made 1 day ahead. cover; chill.).