ASPARAGUS ROLL UPS 1 dozen asparagus spears, trimmed
12 slices provolone cheese 12 thin slices prosciutto 4 fresh cloves garlic, finely minced 2-3 tablespoons fresh parsley, minced 2 tablespoons Parmesan 2 tablespoons fresh basil 1/2 teaspoon extra virgin olive oil pinch of hot red pepper flakes (optional) Trim asparagus and discard tough ends. Steam or boil asparagus in 3/4 inch of salted water for about 5 minutes. Drain well. In a food processor, finely chop garlic, parsley, Parmesan and basil. (Add a small pinch of hot red pepper flakes, if desired). Process to a spreadable paste, leaving some small chunks. Spread inside each cheese slice with the paste, using enough to coat generously. Roll 1 slice cheese tightly around each asparagus. Roll each with a slice of prosciutto and refrigerate until ready to serve. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
