48 thin asparagus spears
2 1/2 ounces soft fresh goat cheese, room temperature
2 tablespoons chopped fresh basil
1 tablespoons toasted pine nuts, chopped
1 tablespoon water
1 teaspoon grated orange peel
2 ounces thinly sliced prosciutto, cut into twenty four 4 x 1 inch strips
Cut stalks from asparagus, leaving 2 inch long tips. Cook asparagus tips in large pot of boiling salted water until just crisp tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well. Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. Makes 24.
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