Ingredients Jump to Instructions ↓

  1. 24 fresh asparagus spears (about 1 pound), trimmed 1/2 cup prepared pesto 24 thin slices (1 pound ) provolone cheese 24 thin slices deli pastrami (3/4 pound)

Instructions Jump to Ingredients ↑

  1. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Spread 1 teaspoon of pesto over each slice of cheese. Top each with an asparagus spear; roll up tightly. Place each on a slice of pastrami; roll up tightly. Refrigerate until serving. Yield: 2 dozen.


Send feedback