Asparagus Bundles Wrapped in Prosciutto with Goat Cheese and Warm Shallot Drizzle

Pairs well with Perfect Stranger

Ingredients
2 Tbsp tarragon vinegar
1 tsp Dijon mustard
1/2 shallot, minced
1/2 cup olive oil
Kosher salt, to taste
freshly ground black pepper, to taste
2 bunches asparagus
6 slices prosciutto
4 oz goat cheese, crumbled

Preparation
Preheat oven to 350°F.

In the bowl of a food processor fitted with a metal blade, combine vinegar, Dijon mustard and shallot. Process until blended. While the food processor is running, slowly pour olive oil down feed tube and process until the mixture is emulsified. Add salt and pepper to taste. (Can be made ahead of time. Cover and refrigerated until ready to use.) Place mixture into a small saucepan and warm on low heat.

Cut asparagus three-inches from tip. Place a 1-inch wide by 5-6 inches-long piece of prosciutto on work surface. Arrange six asparagus tips on top and roll in prosciutto. Grease a baking sheet and place bundles on baking sheet.

Bake bundles for approximately eight minutes, until asparagus is tender but not limp. Move one bundle to each serving plate, top with crumbled goat cheese and drizzle with warm shallot vinaigrette.

Serves 6