Asparagus and prosciuttini rolls
recipe
4744
9cd7e36c-b438-410d-86d4-93d5064f2ff6
/media/oztox5dy/rouleaux-asperges-prosciuttini-1200-x-1200.jpg
5 ingredients 15 minutes
5 ingredients 15 minutes
8/23/2019 10:14:30 a.m.
0
0
18
12 rolls
1
Entrées
Father’s Day
Gratins and vegetables
Asparagus
Asparagus and prosciuttini rolls
Ingredients
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12 asparagus
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12 prosciuttini slices
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75 ml (1/3 cup) of grated Parmesan
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Ground pepper
Lemon aioli (optional)
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125 ml (1/2 cup) of mayonnaise
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15 ml (1 tablespoon) of lemon zest
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15 ml (1 tablespoon) of chives, chopped
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10 ml (2 teaspoons) of garlic, chopped
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Salt and pepper, to taste
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If desired, prepare the lemon aioli and refrigerate.
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Slice asparagus into two pieces. In a casserole filled with boiling water, blanch asparagus for 2 to 3 minutes, depending on its size. Drain and rinse under cold water. Drain again, then dry asparagus with a cloth.
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Slice each asparagus piece in half lengthwise.
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Lay prosciuttini slices over a work surface. Over each slice, set four asparagus pieces and spread Parmesan cheese. Roll the prosciuttini slices around the asparagus. Fix with a decorative toothpick. Pepper.