100 asparagus spears (5 pounds), trimmed to 6-inch length
100 thin slices provolone cheese (4-1/2 pounds)
1 3/4 pounds thinly sliced prosciutto
2 1/2 cups olive oil
2 1/2 cups balsamic vinegar
2 tablespoons cracked black pepper
Fresh chives
DIRECTIONS
1. Place one-fourth of the asparagus spears in a steamer basket. Place in a large skillet with one inch boiling water. Cover and steam for 4 minutes. Remove asparagus from steamer basket. Repeat with remaining asparagus, steaming 1/4 at a time.
2. Wrap one cheese slice and then a half slice of prosciutto around each asparagus spear. Arrange wrapped asparagus in two 3-quart rectangular baking dishes, layering as necessary. For dressing, in a screw-top jar combine olive oil, balsamic vinegar, and pepper; shake well to mix. Drizzle half of the dressing over each dish. Cover and chill up to 24 hours.
3. To serve, arrange on a serving platter. If desired, wrap each roll with a chive and tie. Makes 50 servings.
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