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

Asparagus and prosciuttini rolls

15 min
3 min
12 rolls
No
Ingredients
  • 12 asparagus
  • 12 prosciuttini slices
  • 75 ml (1/3 cup) of grated Parmesan
  • Ground pepper

Lemon aioli (optional)

  • 125 ml (1/2 cup) of mayonnaise
  • 15 ml (1 tablespoon) of lemon zest
  • 15 ml (1 tablespoon) of chives, chopped
  • 10 ml (2 teaspoons) of garlic, chopped
  • Salt and pepper, to taste
Preparation
Side-by-side mode
  • If desired, prepare the lemon aioli and refrigerate.

  • 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.

  • Slice each asparagus piece in half lengthwise.

  • 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.

Lemon aioli (optional)

  • In a bowl, mix mayonnaise with lemon zest, chopped chives and chopped garlic. Salt and pepper.

Our asparagus are on special!

Our asparagus are on special!

See promotions

Asparagus and prosciuttini rolls

Ingredients
  • 12 asparagus
  • 12 prosciuttini slices
  • 75 ml (1/3 cup) of grated Parmesan
  • Ground pepper

Lemon aioli (optional)

  • 125 ml (1/2 cup) of mayonnaise
  • 15 ml (1 tablespoon) of lemon zest
  • 15 ml (1 tablespoon) of chives, chopped
  • 10 ml (2 teaspoons) of garlic, chopped
  • Salt and pepper, to taste
Preparation
Side-by-side mode
  • If desired, prepare the lemon aioli and refrigerate.

  • 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.

  • Slice each asparagus piece in half lengthwise.

  • 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.

Lemon aioli (optional)

  • In a bowl, mix mayonnaise with lemon zest, chopped chives and chopped garlic. Salt and pepper.

Rate this recipe

Cancel