HomeOur recipesAsparagus

Asparagus and prosciuttini rolls

Author: 5/15
Rouleaux d'asperges et prosciuttini
Preparation 15
Baking 3
Portions 12 rolls
Freezing No


  • 12 asparagus
  • 12 prosciuttini slices
  • 80 ml (1/3 cup) of grated parmesan
  • Ground pepper
LeeksFind our bag in yourlocal grocery store

This week's specials


  • If desired, prepare lemon aioli (see recipe below). Refrigerate.
  • Slice asparagus in two pieces. In a casserole filled with boiling water, blanch asparagus for 2 to 3 minutes depending of its size. Drain and rince under cold water. Drain again, then dry asparagus with a cloth.
  • Slice each asparagus pieces in halfs over the length.
  • Over a work surface, lay prosciuttini slices. Over each slices, set four asparagus pieces and spread cheese. Roll prosciuttini slices around asparagus. Fix with a decorative toothpick. Pepper.

Chef's notes

Side dish : Lemon aioli

In a bowl, mix 125 ml (1 cup) of mayonnaise with 15 ml (1 tablespoon) of lemon zest, 15 ml (1 tablespoon) of chopped chive and 10 ml (2 teaspoons) of chopped garlic. Salt and pepper.