0.0 – 0 reviews • Appetizer
| Level: |
Easy |
| Total: |
28 min |
| Prep: |
25 min |
| Cook: |
3 min |
| Yield: |
At least 20 pieces |
Ingredients
- Salt and freshly ground black pepper
- 1 pound pencil-thin asparagus, trimmed
- 3 tablespoons extra-virgin olive oil
- Zest and juice of 1 lemon
- 1 bunch arugula
- 15 thin slices prosciutto (about 1/2 pound), each about 8-inches long
Instructions
- Bring a pot of salted water to a boil. Cook asparagus until tender, about 3 minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside.
- In a large bowl, whisk together the olive oil, 1 1/2 tablespoons lemon juice and 1/2 teaspoon lemon zest; season with salt and pepper. Add arugula and asparagus spears to bowl and toss gently to coat, being careful not to break asparagus.
- On a large cutting board or work surface, arrange 3 slices prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches.
- Lay an even combination of about a 1/4 of the dressed asparagus and arugula horizontally across prosciutto. Tightly roll up prosciutto, jelly-roll style; cut roll on the diagonal into bite-size pieces. Repeat this process to make and cut 4 more rolls.
Nutrition Facts
| Serving Size |
1 of 20 servings |
| Calories |
49 |
| Total Fat |
3 g |
| Saturated Fat |
1 g |
| Carbohydrates |
2 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
4 g |
| Cholesterol |
8 mg |
| Sodium |
309 mg |
