Serves: 4
Total Calories: 5
1 Snap or cut off the base of the asparagus where the color changes from green to white. In a large skillet, bring about 2 inches of water to a boil. Add salt to taste. Add the asparagus. Cook until an asparagus spear bends gently when lifted by the stem end, about 4 to 8 minutes, according to the thickness of the asparagus. They should be tender yet crisp. Drain the asparagus and cool under running water. Blot dry.
2 Cut the prosciutto slices in half crosswise. Leaving the tips uncovered, wind a piece of prosciutto around the length of each asparagus spear. Arrange the asparagus on a serving platter.
3 Serve immediately or cover with plastic wrap and refrigerate up to 3 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Asparagus and Prosciutto Rolls recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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