- Yields: Makes 6
- Ingredient Notes: Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 12 thin spears asparagus, tough ends removed
- 6 slices prosciutto
- 4 ounces chèvre cheese
- 1/4 cup cream cheese, softened
- Salt and pepper, to taste
- 12 whole basil leaves
- 12 slices roasted piquillo or sweet red peppers, drained well
White Truffle Vinaigrette
- 1/4 cup aged sherry wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon white truffle oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground mustard
- 1 teaspoon thyme
- Freshly ground black pepper, to taste
Directions
Blanche asparagus in salted boiling water until just tender but still bright green, 1 to 3 minutes. Refresh in ice water and drain.
Lay each sheet of prosciutto out on a work surface. Mix chèvre and cream cheese together and divide it into six portions. Press a layer of cheese at one end of each slice of prosciutto and sprinkle with coarsely ground pepper. Lay a basil leaf and slice of piquillo pepper on top of cheese. Place two asparagus spears crosswise on top of the peppers. Wrap prosciutto into a tight cylinder around the filling.
Chill the rolls for 10 to 15 minutes (or up to 2 hours) and then cut each in half on the diagonal, arranging them on a plate. Serve with White Truffle Vinaigrette.
White Truffle Vinaigrette
Combine all ingredients and blend well. Serve at room temperature.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member