‘Sushi Obsession’ Asparagus Prosciutto Rolls

What I like about this recipe is that it offers a nice refreshing contrast to balance the many hors d'œuvres which are meaty and rich at a party.

This is a fantastic recipe to dress up a simple dish so that it can be served as dainty hors d’œuvre at a party. I made something similar at a Viking Cooking Class, however, the final form factor was simply spears of asparagus wrapped in prosciutto which works well as a side dish to a sit-down meal, but not while trying to navigate a room full of people.

What I like about this recipe is that it offers a nice refreshing contrast to balance the many hors d’œuvres which are meaty and rich at a party. Easy to grab with two fingers and pop into one’s mouth while the other balances a wine glass.

So let’s talk about the ingredients first.

“Sushi Obsession” Asparagus Prosciutto Rolls

  • 1 pound of asparagus, as thin as they come, trimmed
  • 2 tablespoon extra virgin olive oil
  • 1/2 teaspoon of grated lemon zest
  • 1 1/2 tablespoon freshly squeezed lemon juice
  • 1 bunch of arugula
  • 2 tablespoons of goat cheese crumbled
  • 15 slices of prosciutto. The thinner the better but as you know it also gets harder to work with

Simply combine 1 table spoon of the olive oil, lemon juice and grate in the lemon zest.

Soak arugula in this mixture, thoroughly covering all the leaves.

Brush the rest of the olive oil on the asparagus spears.

Line up 3 pieces of prosciutto to form a square sheet similar to the size of seaweed paper for sushi rolls.

Line up some asparagus and even spread out some of the arugula. Sprinkle some goat cheese.

Roll the prosciutto around the asparagus, arugula and goat cheese as tightly as you can. (If you don’t, there is a greater chance the little sushi roll will fall apart before it reaches your guests’ mouths. This is a predicament you should try to avoid.)

When ready to serve, cut each log into 6 pieces just like you would for sushi rolls.

Explore. Create. Live. Follow Stark Insider on Twitter and Facebook. Join our 9,000 subscribers who read SI on tablets and smartphones on Google Newsstand. Prefer video? Subscribe to 
Stark Insider on YouTube, the largest arts & travel channel in San Francisco.
  • Jim S

    Interesting recipe Loni. Do you “blanche” the Asparagus first or is it left raw?

    Suspect this would also work well by substituting the asparagus with melon or pear.


  • Loni Kao Stark

    Hi Jim – Thanks for catching the oversight.

    Yes, I would recommend blanching first as most people don’t like raw asparagus.

    The combination of very thin prosciutto with Bartlett pears would be delicious. However, I would suggest a different plating than “sushi rolls” for something like that. Maybe on a skewer. Instead of goat cheese, I would use blue cheese.

    Melon and prosciutto…mmmm. You remind me of the wonderful Crenshaw melon with prosciutto and salami appetizer I had at Petroni vineyards with Lorenzo Petroni.