Asparagus Rollups

These rollups ups are a great starter for a spring or summer meal.

Ingredients
8 Slices Provolone Cheese Cut Into Half

1/3 Cup Pesto (either homemade or purchased)

8 Thin Slices of Prosciutto (imported from Italy if possible)

Directions
Remove the white ends of the asparagus, and try to trim to even lengths. Blanch the spears in boiling salted water for 2 to 3 minutes or until tender crisp. Drain and immediately immerse in ice water to stop the cooking process. Drain and dry carefully.

Spread each cheese slice lightly with the pesto sauce. Trim the prosciutto slices into halves lengthwise. For each roll, wrap the cheese around two asparagus spears, and then spiral wrap the Prosciutto around the cheese. Serve chilled.

Note: These rollups can be made up to 6 hours in advance. Just wrap carefully and keep refrigerated. Garnish your serving plate with fresh basil leaves.