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.