Name: Asparagus and Prosciutto Bundles
Yield: Makes 24
Ingredients: 48 thin asparagus spears; 2 1/2 ounces soft fresh goat cheese (such as 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

Slices of prosciutto spread with goat cheese and wrapped around asparagus tips make terrific cocktail party fare. The leftover asparagus stalks can be cut up and used in soup, or toss them with pasta, olive oil and Parmesan cheese.

Recipe information

Yield
Makes 24

Ingredients

48 thin asparagus spears

2 1/2 ounces soft fresh goat cheese (such as 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. (Reserve asparagus stalks for another use; see note in recipe introduction.) Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well.
Step 2
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. (Can be made 1 day ahead. Cover; chill.)

TagsAsparagus Vegetable Goat Cheese Cheese Dairy Basil Herbs & Spices Pine Nut Nut Prosciutto Ham Meat Starter Dinner Lunch Gluten Free Make Ahead Summer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes