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Prep and Cook time: About 20
minutes
Makes: 32 rolls (8 servings)
Ingredients
32 medium-size asparagus spears (about 2 lbs.
total)
16 paper-thin slices provolone cheese (each about 4 by 5 in., 1/2 lb. total), at
room temperature
About 1/3 cup pesto
16 paper-thin slices prosciutto (each about 4 by 7 in., 3 oz. total)
Fresh basil sprigs (optional)
Instructions
1. Trim tough ends from asparagus, then peel
lower parts of stalks. In a 10- to 12-inch frying pan over high heat, bring 1
inch water to a boil. Add asparagus and simmer, covered, until tender-crisp to
bite, 2 to 3 minutes. Drain, immerse in ice water until cold, and drain again.
2. Separate cheese slices; cut each in half crosswise. Spread each piece with
1/2 teaspoon pesto. Separate prosciutto slices; cut into halves lengthwise.
3. For each roll, wrap a cheese slice lengthwise around an asparagus stalk, then
spiral a piece of prosciutto around cheese to hold it in place. Serve, or chill
airtight up to 6 hours. Garnish with basil sprigs.
Nutritional Information
Per piece:
47 cal., 67% (32 cal.) from fat
3.4 g protein
3.5 g fat (1.5 g sat.)
1.1 g carbo (0.3 g fiber)
132 mg sodium
7.2 mg chol.
Recipe for the Best REALTOR by
www.JackieLynaugh.com
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