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asparagus and prosciutto bundles

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

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.

yield 24 serving(s)
prep time 20 Min
cook time 5 Min
method Stove Top

Ingredients For asparagus and prosciutto bundles

  • 48
    asparagus spears, thin
  • 2 1/2 oz
    goat cheese, such as montrachet, room temperature
  • 2 Tbsp
    fresh basil, chopped
  • 1 Tbsp
    pine nuts, toasted and chopped
  • 1 Tbsp
    water
  • 1 tsp
    orange peel, grated
  • 2 oz
    prosciutto, cut into 24 4x1-inch strips

How To Make asparagus and prosciutto bundles

  • 1
    Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; if desired.)
  • 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.
  • 3
    Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper.
  • 4
    Spread scant 1 teaspoon filling over each prosciutto strip.
  • 5
    Arrange 2 asparagus tips atop filling at 1 short end of prosciutto.
  • 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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