Asparagus, prosciutto and Gruyere rolls

    Asparagus, prosciutto and Gruyere rolls


    98 people made this

    About this recipe: Tender asparagus spears are rolled in prosciutto and cheese, and topped with a crunchy breadcrumb and cheese crust. I recommend using pencil-thin asparagus.

    Serves: 4 

    • 500g fresh green asparagus spears, trimmed
    • 4 slices Gruyere cheese
    • 5 slices prosciutto
    • ground black pepper to taste
    • 4 tablespoons butter, melted
    • 120g dried seasoned breadcrumbs
    • 40g grated Parmesan cheese

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of water to the boil. Lower asparagus into the water, and cook for 1 minute, or 2 minutes if the spears are thick.
    3. Lay one slice of prosciutto on a plate. Layer a slice of cheese on top of the slice of prosciutto. Place 3 to 4 asparagus spears at one end of the cheese and prosciutto, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a skewer. Place asparagus rolls in a baking dish. Once all of the asparagus rolls have been arranged in the dish, pour melted butter over the entire dish. Sprinkle with breadcrumbs and Parmesan cheese.
    4. Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.

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