Wrap asparagus in prosciutto and arrange in a single layer on a baking sheet. Roast for 12 minutes, allow to cool completely. Cut into 1" pieces and set aside.
Meanwhile, in a small bowl, stir goat cheese with pesto.
Arrange crackers on a platter, evenly spread with goat cheese and pesto mixture, top with asparagus and sprinkle with remaining goat cheese.
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