Courtesy of ‘The InterCourses’ by Martha Hopkins and Randall Lockridge.

Yields 2 to 3 servings

6 stalks thick asparagus or 12 stalks thin, trimmed
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1’frasl;2 teaspoon honey
1 clove of garlic, thinly sliced
1 small shallot, minced
Salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil
3 thin slices prosciutto, cut in half crosswise
3 tablespoons goat cheese or cream cheese, divided
1 tablespoon minced fresh chives for garnish

Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Add the asparagus to the boiling water and cook for 3 to 4 minutes, or until bright green and just tender. Remove the cooked spears and dunk in the ice water to stop the cooking, and then drain and pat dry.
For the vinaigrette, combine the vinegar, mustard, honey, garlic, shallot, salt, and pepper in a mixing bowl with a whisk. Pour in the olive oil and whisk well until emulsified. To assemble the rolls, set a slice of prosciutto on a clean surface. Spread half tablespoon of the goat cheese on the prosciutto with an offset spatula. Set one thick spear or two thin spears of asparagus on the cheese near the bottom of the prosciutto slice, and roll up the asparagus in the prosciutto. Drizzle the rolls with the vinaigrette, garnish with the chives, and serve immediately.
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