Prosciutto Asparagus Rolls with Arugula

1. Cook the asparagus in a large pot of salted boiling water for about 3 minutes, until cooked but still firm. Drain off the water and place asparagus immediately into an ice water bath to stop the cooking. Pat dry. Trim the tough ends off of the asparagus and set aside..

2. In a large bowl, whisk together the olive oil, lemon juice and zest. Season with pepper (and salt if desired.) Add arugula and asparagus, stirring it gently to prevent the asparagus from breaking.

3. On a large chopping board, arrange 3 slices of prosciutto vertically and slightly overlapping to form a 6×8 inch rectangle. Add a large spoonful of the asparagus filling (with 2 asparagus stalks or so) horizontally across the prosciutto. Tightly roll up the prosciutto. Repeat the process until you run out of prosciutto and filling.

4. Cut each roll into bite-size pieces. Place on a platter and serve immediately, or refrigerate until ready to serve.

Source: New York Times Dining & Wine