Asparagus Rolantina Recipe -
Asparagus Rolantina Recipe
  • READY IN 25 mins

Asparagus Rolantina

Recipe by  

"Tender asparagus spears are rolled in prosciutto and cheese, and topped with a crunchy breadcrumb and grated cheese crust. I recommend using pencil-thin asparagus."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
  3. Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
  4. Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
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Reviews More Reviews

Most Helpful Positive Review
May 27, 2003

This recipe is very good, but doesn't travel so well. If you are taking it to a dinner, you may want to prepare everything ahead but add bread crumbs and bake at your destination. Otherwise, the dish can come out a little dry if left to sit. The bread crumbs can absorb much of the moisture; however, the flavor is great! I will be making this again.

Most Helpful Critical Review
Mar 28, 2003

My Italian mother and I loved it -- my Irish husband did not. The prosciutto and swiss are strong flavors to blend together. Also, blanch the asparagus well if you don't like it crisp (it doesn't cook much in the oven). We had it for a second course, but it would work as an appetizer on its own. Not as a side dish, though.

May 27, 2003

I didn't have prosciutto, so I used honey ham from the deli - it was excellent!! Elaine

Apr 14, 2009

I always follow a recipe exactly the first time out, as I did here. I received several compliments for the dish, but had plenty left over. Next time, I think I'll just blanch the asparagus and then let it do its cooking in the oven, wrapped in bacon instead of proscuitti and maybe using boursin instead of the swiss cheese. It really needs to be kicked up a notch. I think I'll leave off the bread crumbs too ... as they didn't add anything.

Jun 02, 2003

I think this is a great side dish to serve with a simple main course like a beef tenderloin or grilled pork chops. The first time I made this I had extra prosciutto so I used two slices per bundle. Way too salty. The second time I followed the recipe exactly except to cut down on the parmesan and it way great.

Mar 25, 2011

Very good. I used sliced ham and steamed the asparagus instead of boiling. Also used a half-slice of cheese but next time will use the whole slice. Not sure about the proportions...I thought the crumbs were maybe a bit too heavy (one-fourth cup per serving). And if you use 3-4 pencil-thin spears of asparagus, for a total of 12-16, not sure that would be a full pound. But whatever, the recipe is easy and looks impressive and tastes very good.

Jan 30, 2003

Since I do not eat beef/pork I make Asparagus Rolantina by substituting ham with smoked turkey slices I buy in Costco. This attractive dish makes a wonderful impression on everyone to whom I serve it. It is easy, nutritious and attractive.

Nov 17, 2010

a lil salty...use unsalted butter


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  • Calories
  • 457 kcal
  • 23%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 1160 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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