Our Recipes

Prosciutto and Asparagus Rollups with Arugula-Walnut Pesto

  • 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
  • Arugula-Walnut Pesto:
  • 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.

Nutritional Info

Per 1/10 recipe
Calories 450
Fat 21g
Cholesterol 10mg
Sodium 1090mg
Carbohydrate 53g
Fiber 3g
Sugars 3g
Protein 13g