Prosciutto Rolls with Asparagus and Arugula

Name: Prosciutto Rolls with Asparagus and Arugula
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: At least 20 pieces
Ingredients: Salt and freshly ground black pepper; 1 pound pencil-thin asparagus, trimmed; 3 tablespoons extra-virgin olive oil; Zest and juice of 1 lemon; 1 bunch arugula; 15 thin slices prosciutto (about 1/2 pound), each about 8-inches long

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Level: Easy
Total: 28 min

Prep: 25 min
Cook: 3 min

Yield: At least 20 pieces

Level: Easy
Total: 28 min

Prep: 25 min
Cook: 3 min

Yield: At least 20 pieces

Ingredients

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Salt and freshly ground black pepper

1 pound pencil-thin asparagus, trimmed

3 tablespoons extra-virgin olive oil

Zest and juice of 1 lemon

1 bunch arugula

15 thin slices prosciutto (about 1/2 pound), each about 8-inches long

Directions

Bring a pot of salted water to a boil. Cook asparagus until tender, about 3 minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside.
In a large bowl, whisk together the olive oil, 1 1/2 tablespoons lemon juice and 1/2 teaspoon 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.
On a large cutting board or work surface, arrange 3 slices prosciutto 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 prosciutto. Tightly roll up prosciutto, jelly-roll style; cut roll on the diagonal into bite-size pieces. Repeat this process to make and cut 4 more rolls.