Prosciutto rolls with asparagus and arugula [Photo/The New York Times]
Salt and black pepper
1 pound pencil-thin asparagus, trimmed
3 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1 bunch arugula
15 thin slices prosciutto (about 1/2 pound), each about eight inches long.
1. Bring a pot of salted water to a boil. Cook asparagus until tender, about three minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside.
2. In a large bowl, whisk together the olive oil, lemon juice and lemon zest; season with salt and pepper. Add arugula and asparagus spears to bowl and toss gently to coat, being careful not to break asparagus.
3. On a large cutting board or work surface, arrange three slices of prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches.
4. Lay an even combination of about a quarter of the dressed asparagus and arugula horizontally across prosciutto. Tightly roll up prosciutto, jelly-roll style; cut roll on the diagonal into bite-size pieces. Repeat this process to make and cut four more rolls.
Yield: At least 20 pieces.