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

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Asparagus rolls

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

Pesto

100 g dried tomatoes in oil
½ dl oil, from the tomato jar
2 tbsp white balsamic vinegar
2 tbsp water
¼ bunch basil leaf
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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