PROSCIUTTO ROLLS WITH ASPARAGUS AND ARUGULA

PROSCIUTTO ROLLS WITH ASPARAGUS AND ARUGULA image

Yield 20 pieces

Number Of Ingredients 7

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Salt and black pepper
1 pound pencil-thin asparagus, trimmed
3 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1 bunch arugula
15 thin slices prosciutto (about 1/2 pound), each about eight inches long.

Steps:

1. Bring a pot of salted water to a boil. Cook asparagus until tender, about three minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside. 2. In a large bowl, whisk together the olive oil, lemon juice and 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. 3. On a large cutting board or work surface, arrange three slices of prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches. 4. Lay an even combination of about a quarter 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 four more rolls.