Asparagus and prosciuttini rolls
15
3
12 rolls
No
Ingredients
- 12 asparagus
- 12 prosciuttini slices
- 80 ml (1/3 cup) of grated parmesan
- Ground pepper
Preparation
Side-by-side mode
- 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 note
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.
