Asparagus Rolantina

“Tender asparagus spears are rolled in prosciutto and cheese, and topped with a crunchy breadcrumb and grated cheese crust. I recommend using pencil-thin asparagus.”

Ingredients:

• 1 pound
  
  fresh green asparagus spears, trimmed


• 4 slices
  
  Swiss cheese


• 5 (1/2 ounce) slices
  
  prosciutto


• ground black pepper to taste


• 4 tablespoons
  
  butter, melted


• 1 cup
  
  Italian-style dried bread crumbs


• 1/2 cup
  
  grated Parmesan cheese

Directions:

• Preheat oven to 350 degrees F ( 175 degrees C).


• Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes, when the spears are thick.


• Lay a piece of meat on a plate. Layer is a slice of cheese on top of the slice of meat . Showing 3-4 asparagus spears at one end of the cheese and meat , butter and season with black pepper. Roll the cheese and meat to over the asparagus , and with a toothpick. Give show asparagus rolls in a baking dish . Once all the asparagus rolls are arranged in the baking dish , pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.


• Bake for 15 to 20 minutes , or until the crumb mixture has formed a crust over the asparagus rolls .

Asparagus Rolantina