Yes, it really is as good as it sounds.
Talk about a flavor-explosion: crisply tender asparagus, surrounded by rich, creamy goat cheese wrapped in savory prosciutto! Deceptively simple, it easily shifts from rustic (as dinner served with sunny-side up eggs and a piece of bread to mop up all that luscious yolk) to elegant (as an appetizer alongside some prosecco).
As shown, the recipe will make six bundles. If you consider it a ratio of sorts: two spears of asparagus, to one slice prosciutto, to one ounce of goat cheese per bundle; you can adjust accordingly, and feed one, two or a crowd.
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Prosciutto Wrapped Asparagus with Goat Cheese
12 stalks of asparagus, trimmed and rinsed
6 slices prosciutto, sliced very thin
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6 oz goat cheese, room temperature
2-4 Tbsp of chopped fresh basil
Juice and lemon zest from 1/2 organic lemon, divided
Olive oil
Salt/pepper
Preheat oven to 425 degrees.
In a small bowl, combine goat cheese, basil and lemon zest. Mash with a fork and set aside.
Take one slice of prosciutto. Spread one-sixth of the cheese mixture over the entire slice. Do this carefully so as not to tear the prosciutto - I use my fingers.
Take two stalks of asparagus and begin wrapping the prosciutto around them into a bundle, then place into a shallow baking pan or dish. Repeat with remaining prosciutto, goat cheese and asparagus.
Sprinkle lemon juice and a bit of olive oil over the bundles. Season lightly with salt and pepper and roast for 8-12 minutes.
Allow to cool for a moment or two before serving.
