I knew that I was going to have to serve something along side the tea sandwiches but I struggled for a while to think of what it should be. I knew I wanted it to involve a vegetable to balance out all those carbs from the bread, but I didn’t want to make a salad, or really anything that required a utensil. This was going to be a tea party after all and finger foods were what was called for.
Somehow I started musing about melon wrapped prosciutto and the jump from melon to asparagus was pretty simple. Adding the goat cheese was the inspired part, in my not-so-humble opinion. I mean the asparagus is watery and refreshing and the prosciutto is salty and buttery but the goat cheese adds a tangy-ness that completes the flavor combination.
While I steamed the asparagus the night before and cooled it to room temperature on cookie cooling racks before refrigerating I was maniacal and insisted on waiting and wrapping these immediately before serving because I was afraid that the prosciutto would dry out. In the end not all were eaten so I threw the leftovers into a plastic container with a lid and put them in the fridge. Wouldn’t you know it, more than 24 hours later the prosciutto was still soft and not the least bit dry. So, if you want to make them the night before serving feel free. Turns out it doesn’t hurt them in the slightest as long as they are stored in an air tight container.