Heirloom Meals: Savoring Yesterday's Traditions Today

Florence Mim’s Asparagus Rolls

Florence Mims’ Asparagus Rolls


2 1/4 Pounds asparagus, spears trimmed
1/4 cup butter, blus extra for greasing
3 1/2 ounces prosciutto, sliced
1 cup parmesan cheese, finely grated
Salt to taste


Cook the asparagus in salted, boiling water for fifteen minutes. Preheat the oven to 350°F. Grease ovenproof dish with butter. Drain the asparagus and pat dry. Spread out the prosciutto on the counter, lay two large or three small asparagus on each slice, roll up and fasten each roll with a toothpick. Place the rolls in the prepared dish, sprinkle with the parmesan, dot with butter and bake for 10 minutes.


Categories: Heirloom Recipes

Tags: asparagus, asparagus rolls, asparagus recipe test, florence mims, heirloom recipe