Recipe courtesy of Mark Bittman
Prosciutto Rolls with Asparagus and Arugula
- Level: Easy
- Yield: At least 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 49
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 8
- Sodium
- 309
- Total: 28 min
- Prep: 25 min
- Cook: 3 min
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
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.