Asparagus-Stuffed Rolls

Asparagus-stuffed rolls are a delicious and elegant dish, perfect for spring when asparagus is fresh and in season. Here is an Italian version of the dish:

Ingredients

• 12 fresh asparagus spears
• 12 thin slices of prosciutto crudo
• 12 thin slices of cheese (such as fontina or scamorza)
• Extra-virgin olive oil
• Salt and black pepper
• Fresh herbs to taste (thyme, rosemary, etc.)

Preparation

1. First, clean the asparagus by removing the tough ends of the stalks and rinsing them under running water.
2. Blanch the asparagus in boiling salted water for a few minutes. The time will depend on their thickness, but usually just a few minutes are enough to soften them slightly while still keeping some crunch.
3. Drain and plunge them quickly into cold water to preserve their vibrant emerald color.
4. Pat dry and season with a drizzle of oil, salt, and pepper.
5. On each slice of prosciutto, lay a slice of cheese and place an asparagus spear on top. If the cheese or prosciutto is too large, trim it to fit the asparagus.
6. Roll the prosciutto around the asparagus and cheese to form a roll.
7. Arrange the rolls in a lightly oiled baking dish or on a baking rack.
8. Preheat the oven to 200 °C and bake the rolls for about 10-15 minutes, or until the prosciutto is crisp and the cheese has melted.
9. Serve hot, garnished with chopped fresh herbs.

Trivia

The combination of asparagus and prosciutto is a classic in Italian cuisine. Asparagus has a delicate, slightly bitter flavor that pairs beautifully with the savoriness of prosciutto crudo and the creaminess of melted cheese. This dish works equally well as an appetizer or side, and can be turned into a main course by adding a base of pilaf rice or mashed potatoes.

Buon appetito!