Asparagus and Prosciutto Bundles

1. 1

   Cut stalks from asparagus, leaving 2-inch-long tips.

2. 2

   Reserve asparagus stalks for another use, if desired.

3. 3

   Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute.

4. 4

   Drain.

5. 5

   Transfer asparagus to paper towels and drain well.

6. 6

   Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend.

7. 7

   Season with salt and pepper.

8. 8

   Spread scant 1 teaspoon filling over each prosciutto strip.

9. 9

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

10. 10

    Roll up prosciutto, enclosing base of asparagus.

11. 11

    Press to seal.

12. 12

    Place on platter.

13. 13

    (Can be made 1 day ahead.

14. 14

    Cover; chill.

15. 15

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.