Asparagus and prosciutto bundles

 
                      Asparagus and Prosciutto Bundles
 
 Recipe By     : Bon Appetit
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   48      thin          asparagus spears
    2 1/2  ozs           goat cheese -- at room temperature
    2      tbsps         chopped fresh basil
    1      tbsp          pine nuts -- toasted and chopped
    1      tbsp          water
    1      tbsp          grated orange peel
    2      ozs           prosciutto -- cut 24 4x1" strips
 
 Cut stalks from asparagus, leaving 2" long tips.  Cook tips in a large pot of b
 oiling salted water until just crisp-tender, about one minute.  Drain.  Transfe
 r to paper towels; drain well.  Blend goat cheese, basil, pine nuts, water and 
 orange peel in small bowl.  Season with salt and pepper.  Spread scant 1 tsp fi
 lling over each prosciutto strip.  Arrange 2 asparagus tips atop filling at sho
 rt end of prosciutto.  Roll up prosciutto, enclosing base of asparagus.  Press 
 to seal.
 
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 Per serving: 23 Calories; 1g Fat (53% calories from fat); 2g Protein; 1g Carboh
 ydrate; 5mg Cholesterol; 74mg Sodium
 
 NOTES : Make this terrific cocktail party fare a day ahead.