asparagus and prosciutto bundles

Name: Asparagus and Prosciutto Bundles
Prep time: 20 min
Cook time: 5 min
Yield: 24
Cuisine: Italian
Ingredients: 48 - asparagus spears, thin; 2 1/2 ounce(s) goat cheese, such as montrachet, room temperature; 2 tablespoon(s) fresh basil, chopped; 1 tablespoon(s) pine nuts, toasted and chopped; 1 tablespoon(s) water; 1 teaspoon(s) orange peel, grated; 2 ounce(s) prosciutto, cut into 24 4x1-inch strips

6 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Dec 24, 2018

I always get rave reviews when I make this one. It's pretty simple and makes a great presentation. Best of all...........they can be made 1 day ahead.

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prep time 20 Min

cook time 5 Min

method Stove Top

yield 24 serving(s)

Ingredients

48 - asparagus spears, thin
2 1/2 ounces goat cheese, such as 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 4x1-inch strips

How To Make asparagus and prosciutto bundles

Step 1

Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; if desired.)

Step 2

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 3

Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper.
Step 4

Spread scant 1 teaspoon filling over each prosciutto strip.
Step 5

Arrange 2 asparagus tips atop filling at 1 short end of prosciutto.
Step 6

Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. (Can be made 1 day ahead. Cover; chill.)
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