Prosciutto and Asparagus Roll Ups, courtesy of Vitasoy
Family Features
Take advantage of fresh spring vegetables to make easy, elegant appetizers for an Easter gathering.
Prosciutto and Asparagus Roll Ups are elegant and showy - but they're a cinch to make. The secret is in the wrap.
PBS-TV Chef Jim Coleman, the host of the "Healthy Flavors" cooking show, recommends using Nasoya fresh pasta wrappers. "They can be used creatively for any meal and they help stretch your budget." The all-natural wrappers contain no MSG or trans fats, are a good source of iron, and contain six to eight grams of protein per serving.
Chef Jim suggests other creative wrapped up appetizers such as:
• Shrimp Poppers with fresh shrimp, cream cheese, garlic and hot sauce
• Spinach and Feta Purses that twist up spinach, mushrooms and feta into bite-sized purses
• Mini Quiches with Swiss cheese, bacon and onion
• Turkey Harvest Poppers with turkey or tofu, cranberry sauce and walnuts
This Easter, take it easy with delicious foods that leave you plenty of time to enjoy the company at the table.
For more creative recipe ideas, visit Nasoya at www.nasoya.com. You can also find hundreds of printer-friendly recipes at Spokane.net/Recipes!
Prosciutto and Asparagus Roll Ups
(Serves 6 to 10 as an appetizer)
If you want to make a vegetarian version, just leave out the prosciutto, substitute Nasoya tofu for cheese, and all's well. Or to make a reduced calorie version, cut the wrappers in half and switch the butter to cooking spray.
1 package Nasoya Egg Roll Wrappers
1 bunch asparagus
3 ounces prosciutto, sliced into enough strips to wrap around each asparagus spear
1/3 cup grated Parmesan cheese, approximately
1 stick of butter, melted
Preheat the oven to 350F.
Trim asparagus. Wrap each spear with prosciutto. Melt butter.
Brush each egg roll wrapper with butter, then fold in half lengthwise. Brush folded wrapper with butter again, and sprinkle with Parmesan cheese.
Place one asparagus spear bundle at one end of the wrappers, and roll it up.
Place bundle in a 9 x 13 inch baking pan (you may need an additional 8 x 8 or 9 x 9 pan for the overflow) and continue until all spears have been wrapped.
Brush all roll-ups with remaining melted butter and bake for approximately 15 to 20 minutes, or until tops are nicely browned. Serve immediately.
Nutritionals per 1 serving (2 roll-ups)
Calories 240; Total fat 12 g; Saturated Fat 7 g; Trans fat 0 g; Cholesterol 40 mg; Sodium 630 mg; Total Carbohydrate 25 g; Dietary Fiber 1 g; Sugars 1 g; Protein 9 g; Calcium 8 %; Vitamin A 10 %; Iron 10 %; Vitamin C 2 %
Reduced calorie version:
Cut eggroll wrapper in half and spray with vegetable oil or cooking spray.
Sprinkle Nasoya Tofu - a healthy substitute for cheese - on wrapper and then roll up prosciutto/asparagus spear in wrapper. Place on a pan.
Spray roll-ups before baking.
This will reduce calories to 100 and fat to 2 grams per 2 roll-ups.