Asparagus and Prosciutto Rolls

I count myself lucky to live in the sunny South, where spring is greeted with glee because I know that one of my favorite vegetables is arriving in markets right now. 

This recipe was intended to serve as an elegant appetizer for a formal dinner, but you might consider cutting each of these tasty spears into two or three pieces and serving them as finger food or cocktail snacks. If you do, I suggest serving the sauce on the side for dipping.

Asparagus and Prosciutto Rolls

3 Tbs goat cheese or cream cheese
3 thin slices prosciutto, cut in half crosswise
12 stalks asparagus, steamed until tender
3 Tbs extra-virgin olive oil
1 Tbs balsamic or red wine vinegar
1 Tbs chopped fresh chives
1/2 tsp Dijon mustard
Salt and freshly ground pepper to taste

Spread the goat cheese on the prosciutto and roll stalks of asparagus in each piece of prosciutto.
Whisk together the remaining ingredients and drizzle over the rolls.
Serve chilled or at room temperature.

Serves 4 as an appetizer.