Ingredients

• 48 thin asparagus spears
• 2 1/2 ounces soft fresh goat cheese (such as Montrachet), 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 4x1-inch strips

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Instructions

1. Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; see note in recipe introduction.) 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.
2. 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. (Can be made 1 day ahead. Cover; chill.)