Pairs well with Prosecco and Pinot Noir
24 - asparagus spears
1/2 tbsp - olive oil
1/4 cup - goat cheese
1 tsp - olive oil
1/2 tsp - lemon zest
1 1/4 tbsp - fig spread
6 slices - Soleterra d'Italia prosciutto
Preheat the oven to 350 F.
Spread the asparagus on a sheet tray, drizzle with 1/2 tbsp olive oil and season with salt and pepper. Roast in the oven 6-8 minutes, or until tender. Set aside to cool.
In a small bowl, mix together the goat cheese, 1/4 tbsp olive oil, lemon zest and fig spread. Cut the prosciutto slices in half crosswise and lay on a board. Spread the goat cheese mixture on the prosciutto. Place two roasted asparagus spears at the edge of the prosciutto and roll up.
Garnish with goat cheese and serve cold.