PROSCITTO AND ASPARAGUS ROLLS WITH ARUGULA

PROSCITTO AND ASPARAGUS ROLLS WITH ARUGULA image

Number Of Ingredients 7

Salt and Fresh Ground Pepper
1 lb pencil thin asparagus, trimmed
3 tbs EVOO
1 1/2 tbs fresh lemon juice
1/2 teas grated lemon zest
1 bunch arugula
1/2-3/4 lb proscuitto de parma

Steps:

bring a pot of salted water to a boil and cook sparagus till tender about 3 minutes. drain asparagus and shock in ice water to stop from cooking further. pat dry and set aside. in a large bowl wisk EVOO, lemon juice, zest, salt and pepper. add arugula and asparagus and toss gently to coat. on a large cutting board arrange 3 slices of proscuitto 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 the proscuitto. tightly roll up proscuitto, cut the roll on the diagonal into bite-size pieces, repeat process, yield about 20 pieces.