Ingredients
-
to taste McCormick Iodized Salt
-
to taste Freshly Ground Pepper
-
1 pound Pencil-thin Asparagus, trimmed
-
3 tbsp La Española Extra Virgin Olive Oil with Lemon
-
A couple handfuls Baby or Wild Arugula
-
16 thin slices (1/2 pound) Prosciutto, each about 8 inches long
-
adjust to your taste preference Tabasco® Green Jalapeño Pepper Sauce
Directions
Steps
|
1
Done
|
Bring a large pot of salted water to a boil. Add the asparagus to the pot and cook until bright green and just tender, about 3 minutes, depending on thickness. Drain the asparagus and run it immediately under cold water to stop the cooking process. |
|
2
Done
|
In a large bowl, whisk together the La Espanola Extra Virgin Olive Oil with Lemon oil and Tabasco® Green Jalapeno Pepper Sauce, salt, and pepper. Add the arugula and asparagus spears to the bowl and toss gently to coat, being careful not to snap the asparagus. |
|
3
Done
|
On a large cutting board or work surface, arrange 4 slices of the prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches. Lay one-quarter of the dressed arugula and asparagus horizontally across the prosciutto on the end closest to you. Tightly roll up the prosciutto as you would a sushi roll, being sure to keep the vegetables evenly distributed. |
|
4
Done
|
Cut the rolls into 8 pieces. Repeat with the remaining ingredients. |
