Asparagus rolls with pesto

Asparagus rolls with pesto

Total: 45 Min. | Active: 30 Min.
lactose-free
Nutritional value / people: 482 kcal
, Fat: 37 g
, Carbohydrate: 21 g
, Protein: 15 g

Ingredients

4 people

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The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Asparagus rolls

1kg green asparagus, lower third peeled
salted water, boiling
8slices cured ham
½parcel strudel pastry (approx. 60 g)
2tbsp oil

Pesto

100g dried tomatoes in oil
½dl oil, from the tomato jar
2tbsp white balsamic vinegar
2tbsp water
¼bunch basil leaves
salt and pepper to taste
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How it's done

Asparagus rolls

Blanch the asparagus in batches for approx. 3 mins., remove, refresh in ice-cold water, drain and place on a cloth. Lay out the slices of ham, place approx. 3 asparagus on top of each slice, roll up. Cut the dough lengthwise into strips approx. 3 cm wide, loosely wrap the asparagus rolls in the dough, transfer to a baking tray lined with baking paper, brush with oil.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C.

Serve lukewarm.

Pesto

Puree the tomatoes, oil, balsamic, water and basil in a blender. Season the pesto. Serve with the asparagus rolls.

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