By expertly combining a few simple ingredients, Julia Deane’s Culinary Works has created this unique and delicious appetizer, perfect for entertaining in these hot days of summer.


One bunch asparagus – small to medium thickness– ends snapped
1/2 pound thinly sliced prosciutto
1- 8oz. container arugula
1 fresh lemon
Olive oil
Salt and pepper


Have a large bowl of ice water ready. Blanch asparagus in boiling heavily salted water for 2-3 minutes, al dente. Remove to ice bath to cool. Pat dry. This step can be done the day before. Place your dry asparagus on a sheet pan, sprinkle with salt, fresh pepper and squeeze with ½ of a lemon. Lightly coat with olive oil and taste for seasonings, add more lemon if necessary. Lay out a piece of prosciutto with a few small pieces of arugula on top of the prosciutto. Place asparagus at end and roll tightly. Place on a platter, add a few drizzles of olive oil and lemon, and serve.

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