Asparagus with Roasted Piquillo Peppers, Basil and Port Madison Chèvre Wrapped in Prosciutto | PCC Natural Markets

Asparagus with Roasted Piquillo Peppers, Basil and Port Madison Chèvre Wrapped in Prosciutto

Yield: Makes 6

Your rating: None (2 votes)

These ingredients are:
egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


White Truffle Vinaigrette


Blanche the asparagus in salted boiling water until just tender but still bright green. Refresh in ice water and drain.

Lay each sheet of prosciutto out on a work surface. Mix the 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 the cheese. Place two asparagus spears crosswise on top of the piquillo pepper. Wrap the 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 lettuce lined 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


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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