1/4 C. olive oil
1 T. red wine vinegar
1/2 T. Dijon mustard
1 clove of garlic, crushed
1 T. minced fresh chives
salt and pepper to taste
3 thin slices prosciutto, cut in half crosswise
3 T. cream cheese or goat cheese, divided
18 stalks asparagus
blanched Italian parsley for garnish
Combine the olive oil, vinegar, mustard, and garlic in a bowl; whisk well.
Stir in the chives and salt and pepper. Spread each piece of prosciutto with 1/2 T. of cheese. Roll 3 stalks of asparagus in each half of prosciutto.
Top with vinaigrette. Serve at room temperature.
Yields: 2 to 3 servings.