- Yield: 8 to 10 servings
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Total Time: 32 minutes
- 12 Frescados Tomato Basil Wrap – halved
- 48 asparagus stalks, trimmed
- 24 pieces thinly sliced prosciutto
- 2 cups packed arugula
- 1/2 cup toasted walnut pieces
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/4 tsp each salt and pepper
- 1/4 cup extra-virgin olive oil
Arugula Walnut Pesto: In food processor, combine arugula, walnuts, Parmesan, garlic, lemon juice, salt and pepper; pulse to blend. With motor running, add olive oil in thin steady stream; process until smooth, stopping to scrape down sides of bowl as needed. Taste and adjust seasoning; set aside.
In saucepan of boiling water, blanch asparagus for 1 or 2 minutes or until barely tender. Plunge into large bowl of ice water to stop cooking; drain on paper towels.
Preheat oven to 375°F (190°C). Place 1 tortilla half on work surface and top with piece of prosciutto. Place 2 asparagus stalks along cut side. Tightly roll up tortilla; insert 1 toothpick crosswise to secure. Repeat with remaining tortillas, prosciutto and asparagus.
Place rolls, seam side down, on parchment paper–lined baking sheets. Bake for 5 to 7 minutes or until crisp. Remove toothpicks and serve with pesto.
Per 1/10 recipe