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Asparagus
Rolls
20 fresh asparagus spears
20
125 mL creamy chevre (goat cheese) 1/ 2 cup
20 thin slices prosciutto (from the deli) 20
freshly ground black pepper
minced fresh parsley
 1. Snap tough ends off asparagus
spears and discard.
2. Bring water to a boil in
a large frying pan. Blanch several spears at a time by placing asparagus
in boiling water for 1minute;
removing with tongs and plunging in ice-cold water to stop the cooking.
Pat dry with paper toweling.
3. Lay a slice of Prosciutto
on a work surface. Using a thin palette knife, gently spread with about
1-2 tsp.
(7 mL)
goat cheese. Sprinkle with a little pepper.
4. Place asparagus spear
on one end of Prosciutto and roll up. Repeat with remaining asparagus.
5. Arrange finished
spears on a platter lined with radicchio leaves (red lettuce)
and lemon wedges. Sprinkle with parsley. Refrigerate
until ready
to serve.
Makes 20 appetizers.
Nutritional
analysis per serving:
Calories 45, Protein 4.5 g, Fat 2.6 g, Carbohydrate 1.1g
Be sure to pick
up the Spring/Summer 2003 Issue of Appeal magazine featuring this recipe
and many
more
original creations!
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