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Pastrami Asparagus Roll-Ups
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24 fresh asparagus spears (about 1 pound), trimmed
1/2 cup prepared pesto
24 thin slices provolone cheese (about 1 pound)
24 thin slices deli pastrami (about 3/4 pound)
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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |