Prosciutto and Asparagus Rollups with Arugula-Walnut Pesto

Preperation

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.