• One bunch asparagus – small to medium thickness – ends snapped
  • ½ 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, taste for seasonings and add more lemon if necessary. Lay out a piece of prosciutto with a small handful of arugula on top of prosciutto. Place asparagus at end and roll tightly. Place on a platter and before serving, add a few drizzles of olive oil and lemon, and serve.