Asparagus and Prosciutto Bundles

This appetizer is perfect for both casual celebrations and those with added glamour. Our recipe feeds a crowd, but you can downsize to suit your guests' needs.


Ingredients

48 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

Directions

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.

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.

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