Asparagus Rollatini Recipe

Trim and blanch asparagus

Trim tough ends of asparagus (about 1–1.5 inches) so spears are uniform. Bring a large pot of salted water to a rolling boil. Prepare an ice bath (bowl with cold water and ice). Blanch asparagus for 1½–2 minutes until bright green and just tender-crisp. Immediately transfer to the ice bath to stop cooking, then drain and pat dry on paper towels.

Prepare cheese filling

In a medium bowl combine ricotta, 1/2 cup Parmesan, 3/4 cup shredded mozzarella, egg, chopped basil, minced garlic, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth and well incorporated. Taste and adjust seasoning.

Preheat oven

Preheat oven to 400°F (200°C). Lightly oil a baking dish (about 9x9 inches) with 1 tablespoon olive oil or line with parchment.

Assemble rollatini

Lay one slice of prosciutto flat on a work surface. Using a small spoon or a piping bag, spread about 1–1½ tablespoons of the ricotta mixture lengthwise down the center of the prosciutto slice, leaving a 1/2-inch border. Place one blanched asparagus spear on top of the filling near one short end and roll the prosciutto around the asparagus and filling tightly so it forms a neat roll. Repeat with remaining prosciutto, filling, and asparagus (you should get 12 rolls).

Arrange in baking dish

Place each roll seam-side down in the prepared baking dish, arranging them close but not overcrowded. If using marinara, spoon a thin layer (about 1/2 cup) on the bottom of the dish before arranging rolls or spoon 1–2 tablespoons over each roll — either works. Sprinkle the remaining 1/4 cup shredded mozzarella on top of the rolls and the remaining 2 tablespoons Parmesan if desired.

Bake

Bake in the preheated oven for 10–12 minutes, until prosciutto edges are slightly crisp and cheese is melted. For a browned top, switch oven to broil for 1–2 minutes, watching carefully to avoid burning.

While rolls bake, warm the marinara in a small saucepan over low heat with red pepper flakes, stirring occasionally, until gently simmering. Spoon additional warmed sauce over plated rollatini if desired.

Remove rollatini from oven and let rest 2 minutes. Transfer to a serving plate, garnish with fresh basil leaves and a squeeze of lemon from the wedges. Serve hot.