Asparagus with Prosciutto & Chevre Time: 15-20 minute
12 asparagus spears- thickness of a pen is best; 3 inch tips only
1 carton chevre - the creamy goat cheese in the small carton
a handful of fresh basil
3 thin slices of dry ham - prosciutto, serrano, Bayonne, Jamon Jabugo de Bellota if you are rich and
live in Spain....
Snap off bottom ends of asparagus. If using white asparagus peel half way to tip. Cut off 3 inch tips and put the rest of the stalks in water for another use. Bring a small pan of water to boil and blanch the asparagus tips for 3 minutes. Drain and rinse with cold water. Chop basil leaves (hint: I hold the leaves together and snip off with a scissors) - you should have 2 - 3 tbs. Put chevre in small bowl, add 1 tsp water and the basil leaves. Stir to mix. Cut the ham in half the short way - you should have a slice that is about 2" X 3" (5cm X 7.5cm) - not important but you get the idea. Put a heaping teaspoonful of chevre mix on ham slice, add 2 asparagus spears so that half is sticking above the ham, and roll ham around bottom of asparagus and chevre so you have a little bundle with the asparagus tops sticking out the top. Repeat with remaining ingredients. Put 3 bundles on a plate, garnish with olives and serve. Can be made a couple of hours ahead and refrigerated.
Cooking for Two? Or more?
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