1/2 cup Chevre (soft goat cheese) room temperature
12 slices Very thin slices of prosciutto
Preheat grill on high. Cut each prosciutto slice in half, down the center. Wash and cut asparagus stalks, reserving the top thirds. Spread a small, even quantity of chevre onto prosciutto.
Place one or two asparagus tips(depending on thickness) onto the left side and gently roll tightly. Once finished, coat each lightly with cooking spray.
Grill on high heat for a maximum of two minutes or just until the asparagus turns a bright shade of green. Drizzle balsamic vinegar into mosaic pattern onto serving plate and cover with a light layer of olive oil.
Arrange asparagus tips and serve immediately
(Avoid overcooking! Prosciutto will be dry and asparagus will lose its color and crispness)