Asparagus and prosciuttini rolls
- 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
-
If desired, prepare the lemon aioli and refrigerate.
-
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.
-
Slice each asparagus piece in half lengthwise.
-
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!
See promotions
Did you know that...
Asparagus is an excellent source of dietary fibre, vitamins (A, B1, B2, B6, B9, C) and minerals (calcium, iron, potassium, copper and phosphorus).
See the product
