ASPARAGUS AND PROSCIUTTO BUNDLES
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.
Provided by Vicki Butts (lazyme)
Categories Vegetable Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- 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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