Thursday, May 12, 2011

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette
As shared from the kitchen of Once Upon a Plate by Mari 

Yield: It's entirely flexible.  You'll need 3 asparagus stalks, 1 slice of prosciutto, and 1  tablespoon of cream cheese for each roll.

Instructions: Wash and trim any tough end stalks from asparagus, cutting the lengths an inch or two longer that the prosciutto is wide.

Have ready a big bowl of water with plenty of ice cubes in it.

Plunge asparagus spears into a large pot of boiling water for 2 to 3 minutes (until JUST barely tender.)  Immediately remove and place in bowl of iced water.  Leave in ice water for a couple of minutes until spears are cold. Drain well on clean dish towel or paper towels.

Spread each prosciutto slice with about 1 tablespoon of softened cream cheese, leaving 1/2 inch at one of the prosciutto end bare (to help seal the roll.)  Lay 3 asparagus spears crosswise, (at the cream cheese end) on the prepared prosciutto, roll gently but firmly towards the "unfrosted" end. Place seam side down on serving platter, or individual plates.

For the vinaigrette ~ only a tablespoon or less is required to drizzle on each roll.
(Recipe easily doubled or tripled if you are making a large quantity of asparagus rolls):

1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
1 clove of garlic, crushed and minced
Salt and pepper to taste
1 tablespoon minced fresh chives (can mix in with the vinaigrette, or reserve and sprinkle as garnish.)

Combine the olive oil, vinegar, mustard, and garlic in a bowl; whisk well. Stir in the chives and salt and pepper.


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