- 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)
- 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.
Originally published as Pastrami Asparagus Roll-Ups in Taste of Home April/May 2007, p23
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