Asparagus rolls


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    • 12 Jolife green asparagus spears
    • 250 g puff pastry
    • 8 slices prosciutto (Parma ham)
    • 1 egg
    • 30 g Grana Padano, in flakes


    Remove the lower woody part of the asparagus, about 1 inch. Peel the asparagus with a potato peeler. Tie the asparagus with kitchen string and stand them upright in a tall pot full of water, to avoid breaking the tips. Bring to a boil and simmer for about ten minutes until tender. The tips must remain out of the water and steam cook. Let cool. Roll out the puff pastry and cut out 8 strips with a knife, about 1 inch wide. Spread out the slices of prosciutto, sprinkle with cheese flakes, cover with 3 asparagus spears and roll up the prosciutto around them. Brush the asparagus in the puff pastry with beaten egg over the entire surface, transfer on parchment paper and bake for 15 minutes at 200°C, until the pastry is well cooked and golden brown. Serve hot.