• 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



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