Asparagus Prosciutto Roll-Ups
An elegant appetizer, and stunning alongside the Kitchen Tapestry recipe for Asparagus en Croûte.
I originally came up with this idea on my own, but then soon discovered I wasn't the first to think of it. There are scores of recipes on the Internet for them. As part of a tapas style cocktail supper, these are stunning when served along side the Kitchen Tapestry recipe for Asparagus en Croûte.
Prosciutto is the Italian word for "ham." Dry cured and uncooked, imported Prosciutto di Parma is considered the finest, but was unavailable for many years due to food related deaths decades ago. For years, the only prosciutto available was domestic, which was only a proximate version of the delicate and delicious original. These days, however, imported prosciutto meets USDA regulations and is perfectly safe becoming more readily available, while some domestic brands have gotten better, too.
Asparagus Prosciutto Roll-Ups
Ingredients
- 18 stalks of medium to thin asparagus
- 9 thinly sliced strips of prosciutto
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp garlic, minced
- 1 tsp fresh chives, minced
- 4 tbsp goat cheese
- 1/8 tsp fine sea salt
- non-stick cooking spray (like, Pam)
Instructions
- Bring a skillet with about an inch of salted water to the boil and carefully place the asparagus spears into the boiling water for 2 minutes. Remove the spears to a bowl of ice water to stop the cooking process and set the bright green color. Drain, pat each spear dry with a paper towel and set aside.
- Preheat oven to 450°F.
- Lay out a strip of prosciutto and spread with the goat cheese. Roll up two asparagus spears in the strip of prosciutto.
- Place asparagus spear packages on a sheet pan coated in non-stick spray, and place in the oven for 5 minutes. Remove and flip the spears, then put back in the oven for another 5 minutes.
- Combine the olive oil, vinegar, Dijon mustard and garlic in a bowl. Slowly add the olive oil and whisk well. Finish with the fresh chives. Top the asparagus spears with the vinaigrette or serve the sauce on the side.
Notes
- Buy asparagus that is about the thickness of two pencils. Hold the spear by each end and bend gently in half; it will snap approximately where tenderness begins. Toss the woody part away.
