Homegrown Ontario Veal Asparagus Bundles
Salty prosciutto, nutty Asiago cheese and succulent Homegrown Ontario veal scaloppini come together to make this summer appetizer wonderful for entertaining.
| 1 lb | Homegrown Ontario veal scaloppini (approximately 4 pieces) | 500 g |
| 4 | asparagus spears, blanched | 4 |
| 1/2 cup | grated Asiago cheese | 125 mL |
| 1/2 tsp | freshly ground pepper | 2 mL |
| 4 | thin slices, Homegrown Ontario prosciutto or Serrano ham | 4 |
| 24 | small sage leaves | 24 |
Arrange one slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you. Sprinkle with 2 tbsp (30 mL) of the Asiago cheese and sprinkle with one quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal, arranging six small sage leaves in between the prosciutto and veal; secure with six toothpicks at regular intervals. Repeat process with remaining pieces of veal and ingredients.
Heat grill to medium and grease. Arrange veal rolls on greased grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted; about 3 minutes per side. Let sit 5 minutes. Slice each roll into 6 pieces.
Makes 24 pieces.
Nutritional Information:
Per serving: 23.7 calories, 4.7 g protein, 0.1 g carbohydrates, 0.1 g dietary fibre, 72.8 mg sodium, 0.4 g fat, 0.1 g polyunsaturated fatty acids, 0.2 g saturated fatty acids, 12.1 mg cholesterol.
Source: Homegrown Ontario (www.homegrownontario.ca)
