Favorite Appetizer: Asparagus-Proscuitto Wraps

Okay, I actually have two. The first one is onion dip with ruffles. This is the second one.

Asparagus-Prosciutto Rolls

1/3 C vegetable oil

2T balsamic vinegar

1T Dijon mustard

salt & pepper to taste

18 slices (about 3/4 lb prosciutto

1 log (5 oz.) goat cheese (I do brie instead)

36 6" stalks of asparagus, blanched

Whisk together oil, mustard and vinegar. Season with salt and pepper. Slice prosciutto in half lengthwise; spread each slice with cheese and roll around asparagus.

These are always a hit wherever I take them. Salty, crunchy and the dressing is so freaking good. Photo from here.