Ingredients
1/4
cup extra virgin olive oil
1
clove of garlic - crushed
4
slices thinly sliced prosciutto, cut in half width wise
Directions
1.
In a bowl, mix olive oil, vinegar, mustard and garlic
4.
To blanch asparagus, bring a pot of water to about the poach over medium high heat.
5.
Add the asparagus and let it cook until it is very green. The spears should barely bend
6.
Spread chevre on each piece of prosciutto
7.
Put 3 (three is lucky) stalks of asparagus together
8.
Tie together with the prosciutto
9.
Top with the vinegar sauce and sprinkle a little salt and pepper if you want.
New-York Restaurants
