Apprx. 4-5 ounces of good Montrachet Goat cheese
2-3 cloves of garlic, less if you prefer a more subtle garlic flavor
1 teaspoon of freshly ground pepper
if using salt , be careful to add just a pinch as the Prosciutto is very salty
32 Asparagus spears, trimmed of the woody bottoms
16 pieces of thinly sliced prosciutto
cook asparagus in a large pot of rapidly boiling water for apprx. 5minutes and remove and immediately plunge into a prepared ice water bath to shock and stop the cooking, you want the asparagus to be firm! Drain and pat dry.
Cut each slice of prosciutto in half crosswise and spread your montrachet mixture on each piece and roll around the asparagus , you should have 32 spears, chill until your party.
I like to serve mine in a chic vase with a glass inserted, so it resembles a floral sculpture!!
