Ingredients:
8 thin asparagus spears 1 oz goat cheese, at room temperature 2 tsp chopped fresh basil 1 tsp pine nuts, toasted and chopped 1 tsp water 1 tsp grated orange peel 8 strips of ham cut into 1" strips

Preparations:
Cut stalks from asparagus, leaving 2" long tips. Cook tips in a large pot of boiling salted water until just crisp-tender, about one minute. Drain. Transfer to paper towels; drain well. Blend goat cheese, basil, pine nuts, water and orange peel in small bowl. Season with salt and pepper. Spread filling over each ham strip. Roll up ham around asparagus tips. Press to seal.

Makes 2 Servings.