Kathy's Prosciutto & Goat Cheese Asparagus appetizer

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  • 2 bunch(es) Asparagus
  • 2 container(s) proscuitto cut in half
  • 1 log(s) (large) goat cheese
  • 1 tablespoon(s) minced fresh chives
  • 1 clove(s) garlic, crushed
  • 1 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) red wine vinegar
  • 1/4 cup(s) olive oil
  • salt and pepper to taste


  1. 1. Combine vinegar, mustard, and garlic in a blender. While running add olive oil.

  2. 2. Stir in the chives.

  3. 3. Spread each piece of prosciutto with 1/2 tablespoon of cheese.

  4. 4. Roll 3 stalks of asparagus in each half of prosciutto.

  5. 5. Sprinkle bundles with salt and pepper.

  6. 5. Top with vinaigrette. Serve at room temperature.

  7. Note: Either blanche the asparagus in salted water before assembling or cook completed bundles on pan in the oven for 15 minutes.
November 2011

This recipe is a personal recipe added by CookWithKristy and has not been tested or endorsed by MyRecipes.

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