‘Sushi Obsession’ Asparagus Prosciutto Rolls
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.
Loni Kao StarkCo-Founder StarkSilverCreek, Creative Director and Wine Collector
Loni is a self-professed foodie, adventure travel seeker and aspiring artist. It’s been said her laugh can be heard from San Jose all the way to the Golden Gate Bridge. The former Ms. Global Petite runner-up is host of several SSC shows including WineTube TV, StarkSilverCreek Presents, Loreto Live, and the new series The Artist Diaries. Between busy travel schedules to Washington, Napa and global destinations such as Australia, the Baja and Europe, she expends the rest of her energy collecting wines, practicing “escape artist”-style cooking, and building what she hopes, one day, will be a real estate empire. She catches her breath by writing about her adventures.
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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.
Jim
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.
http://www.starksilvercreek.com/2008/09/sonoma-winemake.html
Loni