Slices of prosciutto spread with goat cheese and wrapped around asparagus tips make terrific cocktail party fare. The leftover asparagus stalks can be cut up and used in soup, or toss them with pasta, olive oil and Parmesan cheese.
2 1/2 ounces soft fresh goat cheese (such as montrachet), room temperature
1 tablespoons toasted pine nuts, chopped
Cut stalks from asparagus, leaving 2-inch-long tips. (Reserve asparagus stalks for another use; see note in recipe introduction.) Cook asparagus tips in large pot of boiling salted water until just crisp-tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well.
Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. (Can be made 1 day ahead. Cover; chill.)