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ASPARAGUS AND PROSCIUTTO BUNDLES
Makes 24
48
thin asparagus spears
4 ounces Montrachet cheese
2 teaspoons basil,
chopped
1 tablespoon pine nuts, chopped
1 teaspoon water
1 teaspoon
grated orange peel
12 slices Prosciutto ham, thinly sliced
Cook
asparagus until just crisp-tender. Drain well on paper towel. Mix cheese,
basil, pine nuts water and orange peel. Season with salt and pepper. Spread
filling over each prosciutto slice.
Arrange 2 asparagus tips atop filling.
Roll up prosciutto, enclosing base of asparagus. Press to seal.
Cut
asparagus into bite size portions. (Can be made one day ahead. Cover, chill).
