Photographer: Todd Zawistowski
Get more of Martha's asparagus recipes in the featured article Northern Michigan Recipes: Martha's Feast of Green.
¼ pound prosciutto or speck (smoked prosciutto)
½ pound of asparagus trimmed
1 cup of arugula
2 tablespoon shallot vinaigrette (my house dressing) or your favorite vinaigrette
Fresh ground pepper
Chives for garnish
Thinly slice prosciutto (8–10 slices). Blanch asparagus and chill. Toss arugula with vinaigrette. Lay out 1 slice of prosciutto. Put 2–3 asparagus spears horizontally along with the arugula.
Finish the rest of the asparagus roll ups and chill for ½ hour. When ready to serve, slice on the diagonal and arrange on platter. Sprinkle with olive oil and fresh pepper. Garnish with chives.