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Easy and delicious

These rolls are good finger food. Sure, the vinaigrette might dribble on your chin and the asparagus might slip out to find itself a new home and the cream cheese might put a white dab on your rosy cheek. As I was saying, these rolls are good finger food.

Yield: 2 to 3 servings

  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 clove of garlic, crushed
  • 1 tablespoon minced fresh chives
  • Salt and pepper to taste
  • 3 thin slices prosciutto, cut in half crosswise
  • 3 tablespoons cream cheese or goat cheese, divided
  • 18 stalks asparagus, blanched
  • Italian parsley for garnish

Combine the olive oil, vinegar, mustard, and garlic in a bowl; whisk well. Stir in the chives and salt and pepper. Spread each piece of prosciutto with 1/2 tablespoon of cheese. Roll 3 stalks of asparagus in each half of prosciutto. Top with vinaigrette. Serve at room temperature.


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