Bob McCall, Cypress Grove Chevre, Inc. Filling:
4 ounces Cypress Grove Purple Haze Chevre
3/4 cup coarsely chopped pistachio nuts
Zest of one lemon
1 tablespoon lemon juice
1/3 cup really grassy, fresh olive oil
Coarsely ground pepper to taste

Mix all ingredients above in bowl and let set at room temperature.

Method:
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.

Optional Treatment:

Simply put 1/2 tablespoon of the same filling at the end of an endive leaf and serve.