Recipe created by Bob McCall, Cypress Grove Chevre.
|4 ounces||Cypress Grove Purple Haze Chevre|
|¾ cup||Pistachio nuts, coarsely chopped|
|Zest from 1 lemon|
|1 Tablespoon||Lemon juice|
|⅓ cup||Olive oil, really grassy flavor preferred|
|To taste||Coarsely ground pepper|
|White asparagus spears|
Mix all ingredients except prosciutto and asparagus in bowl and let rest at room temperature.
Take one slice of prosciutto and place on cutting board. Spread a dollop of filling from one side of the prosciutto to the other, widthwise (not lengthwise.) Place one spear of white asparagus on top of the filling with the tip emerging by 1/2 inch.
Roll tightly and slice into 1-1/2 inch sushi-size pieces. Arrange on plate similar to a Japanese Maki roll.
Simply put 1/2 tablespoon of the same filling at the end of an endive leaf and serve.
Recipe courtesy of Bob McCall, Cypress Grove Chevre.