Servings: 24 pieces
Ingredients
- 2 1/2 bunches (about 3 lbs total) asparagus, trimmed, cut in 3-inch pieces, blanched
- 8 slices Italian prosciutto, halved lengthwise then crosswise into 4 pieces
- 3 Tbsp spicy brown mustard
Directions
- Spread about 1 tsp mustard on each prosciutto slice.
- Place 3 asparagus pieces on each slice; roll into bundle.
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