Asparagus Wrapped In Prosciutto
4 ounces plain goat cheese, room temperature
1/4 pound domestic prosciutto (Italian ham), thinly sliced
1. Trim the bottom part of the asparagus, leaving a stalk that measures 4 inches long.
2. Boil very briefly (3 minutes) in salted water. Cool immediately in ice water and drain.
3. Spread each asparagus with a thin layer of goat cheese and wrap with a single layer of prosciutto.