Asparagus rolls

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Asparagus rolls

with Serrano ham and Jarlsberg®


  • 12 medium asparagus spears
  • 12 slices Serrano ham
  • 100 g Jarlsberg®, grated


Peel the asparagus and cook in boiling salted water for 1-2 minutes, depending on thickness. The asparagus should be bright green and not-quite tender. Transfer to a bowl of ice water, then drain and pat dry. Wrap a slice of ham around each asparagus spear and sprinkle with the grated Jarlsberg®. Broil in the oven until cheese is hot and golden. Serve immediately.

Serve with toasted or grilled crusty bread rubbed with garlic, topped with ripe tomatoes, a drizzle of good olive oil and sprinkled with sea salt.