Asparagus Roll Recipe

Trim asparagus

Snap or trim the woody ends off the 12 asparagus spears so the remaining stalks are even in length (about 6–8 inches).

Blanch asparagus

Bring a medium pot of salted water to a boil. Add asparagus and cook 1 1/2–2 minutes until bright green and just tender-crisp. Immediately transfer to an ice bath (bowl of ice water) to stop cooking. Drain and pat dry on paper towels.

Make cheese filling

In a medium bowl, combine 4 oz soft goat cheese and 1 cup fresh ricotta. Add 1 tablespoon lemon zest, 1 teaspoon lemon juice, 2 tablespoons chopped chives, 1 teaspoon salt, and 1 teaspoon black pepper. Mix with a spatula until smooth and spreadable. Taste and adjust seasoning as needed.

Prepare prosciutto slices

Lay 12 thin prosciutto slices on a clean work surface. If slices are large, cut each slice in half lengthwise so strips are about the width of an asparagus spear.

Assemble rolls

Spread about 1 tablespoon of the cheese filling lengthwise down the center of each prosciutto slice (or half-slice). Place one blanched asparagus spear at one short end of the prosciutto and roll tightly toward the other end so the prosciutto wraps around the asparagus and filling, seam-side down. Repeat for all spears.

Finish and plate

Arrange the asparagus prosciutto rolls on a serving platter over a bed of baby arugula if using. Drizzle 1 tablespoon extra-virgin olive oil over the rolls. Sprinkle toasted pine nuts, and, if desired, 2 tablespoons grated parmesan and 1/2 teaspoon red pepper flakes.

Serve

Serve immediately at room temperature with lemon wedges for squeezing over the rolls. The dish can also be chilled briefly (up to 30 minutes) before serving, but bring to room temperature for best flavor.

If you prefer warm rolls: preheat a skillet over medium heat, add a small drizzle of olive oil, and sear rolls seam-side down 30–60 seconds per side until prosciutto is slightly crisp. Drain on paper towels and then plate as above.