Prosciutto with Asparagus and Arugula Rolls Recipe
Bring a large pot of salted water to a boil. Add the asparagus to the pot and cook until bright green and just tender, about 3 minutes, depending on thickness. Drain the asparagus and run it immediately under cold water to stop the cooking process.
In a large bowl, whisk together the oil, lemon zest, lemon juice and salt and pepper. Add the arugula and asparagus spears to the bowl and toss gently to coat, being careful not to snap the asparagus.
On a large cutting board or work surface, arrange 4 slices of the prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches. Lay one-quarter of the dressed arugula and asparagus horizontally across the prosciutto on the end closest to you. Tightly roll up the prosciutto as you would a jelly-roll, being sure to keep the vegetables evenly distributed.
Cut the rolls on the bias into 8 pieces. Repeat with the remaining ingredients.
From Truly Madly Pizza (Rodale) by Suzanne Lenzer.