Veg
Asparagus Involtini
Description
This crowd-pleasing appetizer comes together in just 20 minutes.
Ingredients
- 1 pound asparagus, trimmed
- 8 ounces Montasio or Asiago cheese, chilled (about 4 cups)
- 16 thin slices of prosciutto (preferably prosciutto di Parma)
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- Black pepper and torn basil leaves, for garnish
Directions
- Bring a large pot of salted water to a boil over high. Fill a large bowl with ice water. Add asparagus to boiling water; cook, stirring occasionally, until bright green and crisp-tender, 2 to 3 minutes. Drain asparagus and immediately place in ice bath; let stand until thoroughly chilled, about 2 minutes. Drain and pat dry.
- Shave long strips of cheese using a vegetable peeler. Place 1 slice of prosciutto on a clean work surface. Place a small cheese slice (about 1/2 ounce) over prosciutto. Place 2 asparagus spears over cheese at the short end of the prosciutto slice. Tightly roll prosciutto around asparagus spears, spiraling upward. Repeat process with remaining prosciutto, cheese, and asparagus.
- Heat butter and oil in a large nonstick skillet over medium until butter melts and begins to foam. Add 4 or 5 asparagus rolls to skillet, seam side down, and cook until prosciutto is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining asparagus rolls. Transfer to a platter; sprinkle with black pepper and basil. Serve warm.
