Difficulty: Easy - for beginners
3 tablespoon pure soybean oil
20 thin asparagus spears, cut to 4 inches long with tips
2 tablespoon pistachios, shelled and chopped
1/2 cup spreadable goat cheese, at room temperature
2 tablespoon fresh basil, minced
4 ounces thinly sliced prosciutto, cut into 3 inch wide strips by 6 inches long
Heat soybean oil in skillet to medium. Add asparagus spears. Sear spears until crisp, about 4 to 6 minutes. Remove from heat and cool at room temperature. Preheat oven to 350 degrees F. Mix goat cheese, basil, and pistachios in small bowl. Lay prosciutto strips flat. Gently spread 1 to 2 tablespoons of cheese mixture on one end of prosciutto. Lay 4 asparagus spear tips cross-ways on prosciutto so that the tips are sticking out of one side. Roll the prosciutto/asparagus into a bundle. Transfer to greased cookie sheet. Bake at 350 degrees F for 10 minutes or until warm.