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Veal Asparagus Bundles

Salty prosciutto, nutty Asiago cheese and succulent Ontario veal scaloppini come together to make this summer appetizer wonderful for entertaining.

 1 lb (500 g) Ontario veal scaloppini (approximately 4 pieces)
 4 asparagus spears, blanched
 ½ cup (125 mL) grated Asiago cheese
 ½ tsp (2 mL) freshly ground pepper
 4 thin slices, Ontario prosciutto or Serrano ham
 24 small sage leaves
Steps:
1

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.

2

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.

Cook's Notes:
3

Makes 24 pieces