Great for a light lunch or dinner, this is the perfect way to cook and serve asparagus. The prosciutto is what takes it from a simple vegetable side dish to an elegant main course.
2 garlic cloves, unpeeled
1 tablespoon olive oil
1 1/2 ounces mild fresh goat cheese
1/4 teaspoon pepper
16 asparagus spears, trimmed
4 paper-thin prosciutto slices
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
1 tablespoon cider vinegar
1/2 teaspoon ground cumin
1 teaspoon vegetable oil
Preheat oven to 400ºF. Place garlic cloves in small baking dish. Drizzle olive oil over garlic; toss to coat. Bake until garlic is very soft, basting occasionally with oil, about 15 minutes. Pour oil off, place garlic into small bowl. Cool garlic and peel. Add garlic, goat cheese and pepper to oil and mash together.
Cook the asparagus spears by placing on parchment paper on a cooking sheet, drizzle with olive oil and salt and bake at 400ºF for 8 minutes. Wrap four spears in each prosciutto slice. Arrange on a plate and spoon the garlic-cheese over the top.