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Wrapped Up Appetizers

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Prosciutto and Asparagus Roll Ups

(Family Features) - Special occasions call for special food. You don't need a big, expensive spread to impress the crowd - you just need to get creative. And choosing versatile ingredients is the first step to an impressive first course.

PBS-TV Chef Jim Coleman, the host of the "Healthy Flavors" cooking show, recommends using Nasoya fresh pasta wrappers to make a variety of delicious appetizers. "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 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

Prosciutto and Asparagus Roll Ups are elegant and showy - but they're a cinch to make. 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.

For more creative recipe ideas, visit Nasoya at nasoya.com.

Prosciutto and Asparagus Roll Ups

Ingredients
  • 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

Preparation
    1. Preheat the oven to 350°F.
    2. Trim asparagus. Wrap each spear with prosciutto. Melt butter.
    3. Brush each egg roll wrapper with butter, then fold in half lengthwise. Brush folded wrapper with butter again, and sprinkle with Parmesan cheese.
    4. Place one asparagus spear bundle at one end of the wrappers, and roll it up.
    5. 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.
    6. Brush all roll-ups with remaining melted butter and bake for approximately 15 to 20 minutes, or until tops are nicely browned. Serve immediately.

Calories: 240g     Total Fat: 12g
Cholesterol: 40mg     Protein: 9g
Carbohydrates: 25g     Sodium: 630mg

Serves
Serves 6 to 10 as an appetizer

Notes, Tips & Suggestions
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.

SOURCE: Vitasoy



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