Asparagus is a good source of folic acid and vitamins A and C. High in fibre, this appetizer provides a low fat, yet delicious treat for entertaining those health-conscious guests.

Asparagus Rolls

20 fresh asparagus spears 20
125 mL creamy chevre (goat cheese) 1/ 2 cup
20 thin slices prosciutto (from the deli) 20
freshly ground black pepper
minced fresh parsley

1. Snap tough ends off asparagus spears and discard.

2. Bring water to a boil in a large frying pan. Blanch several spears at a time by placing asparagus in boiling water for 1minute; removing with tongs and plunging in ice-cold water to stop the cooking. Pat dry with paper toweling.

3. Lay a slice of Prosciutto on a work surface. Using a thin palette knife, gently spread with about 1-2 tsp. (7 mL) goat cheese. Sprinkle with a little pepper.

4. Place asparagus spear on one end of Prosciutto and roll up. Repeat with remaining asparagus.

5. Arrange finished spears on a platter lined with radicchio leaves (red lettuce) and lemon wedges. Sprinkle with parsley. Refrigerate until ready to serve.

Makes 20 appetizers.

Nutritional analysis per serving:
Calories 45, Protein 4.5 g, Fat 2.6 g, Carbohydrate 1.1g
Be sure to pick up the Spring/Summer 2003 Issue of Appeal magazine featuring this recipe and many more original creations!