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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 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, 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.
Asparagus, Green (approx 454g) (each)
Colavita Extra Virgin Olive Oil (500ml)
Woolwich Dairy Gourmet Goat Cheese Plain (113g)
Lemon, Large (ea)
Sammarelli Fig Spread (200g)
Soleterra Prosciutto Sliced (125g)
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