Asparagus & Prosciutto Rolls
Ingredients:
12 fresh asparagus
12 slices of Italian Prosciutto, sliced thin
Dijon mustard, something like a Honey Dijon
Method:
1. Steam the asparagus in boiling salted water for about 3 minutes, be careful not to overcook, you want them to remain al dente, or still a little firm. Refresh in ice water to stop the cooking process and hold the colour. Blot dry on kitchen towels.
2. Lay the prosciutto on your work surface, spread the Dijon over, lay the asparagus on one end and roll up. Place on a serving platter and chill until serving time.
