Asparagus and prosciuttini rolls
15
3
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
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If desired, prepare the lemon aioli and refrigerate.
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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.
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Slice each asparagus piece in half lengthwise.
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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!
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Did you know that...
We harvest over 100,000 lb of Quebec asparagus yearly from our fields at Les Cultures de chez nous in Sainte-Brigitte-des-Saults.
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