Asparagus-Prosciutto Rolls

Adapted by
Yield: 2 to 3 servings
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.


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.