Asparagus Wrapped in Prosciutto | PCC Natural Markets

Asparagus Wrapped in Prosciutto

Yield: Makes 6

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A fresh and delicate appetizer, with salt, spicy and creamy notes.

Ingredients

White Truffle Vinaigrette

Preparation

Blanche asparagus in salted boiling water until just tender but still bright green, 1 to 3 minutes. Refresh in ice water and drain.

Lay each sheet of prosciutto out on a work surface. Mix chèvre and cream cheese together and divide it into six portions. Press a layer of cheese at one end of each slice of prosciutto and sprinkle with coarsely ground pepper. Lay a basil leaf and slice of piquillo pepper on top of cheese. Place two asparagus spears crosswise on top of the peppers. Wrap prosciutto into a tight cylinder around the filling.

Chill the rolls for 10 to 15 minutes (or up to 2 hours) and then cut each in half on the diagonal, arranging them on a plate. Serve with White Truffle Vinaigrette.

White Truffle Vinaigrette

Combine all ingredients and blend well. Serve at room temperature.

Recipe by Lynne Vea, PCC Chef

Source: "Gardening with Ciscoe" April 7, 2007

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: asparagus, bell peppers, goat cheese

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