like sushi, except not: asparagus, prosciutto & brie “sushi rolls” – April beet ‘n squash YOU!

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Sometimes I don’t have time to cook. Sometimes I don’t really have time to eat. And sometimes, although I’m sure that this happens least out of the three, I’m just not hungry enough to eat. When that happens, the universe implodes just a little bit.

So to save the world from apocalyptic disaster, even if I’m not hungry, I try to just eat something; something light, easy and painfully delicious.

Like sushi. Except not sushi.

Introducing my asparagus, prosciutto and brie “sushi rolls”.

I first posted about asparagus wrapped in prosciutto way back when my blog was a but a wee bub, and it’s always been a favourite snack of mine because it catered for my ridiculous laziness in the kitchen and oh hey, it tastes pretty darn good too! And check it out, asparagus and prosciutto must have got their freak on because a mere nine months later, they are no longer alone.

Brie, the baby soft cows’ cheese, has joined the party.

Wrapped, rolled and served up like sushi, these moreish bite sized morsels of yummylicious are always a hit as appetizers at dinner parties. I mean, I don’t even need a party. I made these ones up just for me! (Ok fine, so Panu had some too).

Nestled on the couch with my sushi rolls, I devoured the rest of Season 13 of America’s Next Top Model WHICH I WAS ADDICTED TO and I LOVE NICOLE! But I had a bit of a love-hate relationship with this season.

Firstly, they opened the competition up to “short girls” ~ LOVE.

But “short” for them is 5’7″. Please. That’s like two heads taller than me. HATE.

Anyway, there’s not a lot I can do about my height (or lack of) but maybe, just maybe, I can manage the exponential growth of my waistline.

For a lighter version of the asparagus, prosciutto and brie sushi roll, drop the brie and it still tastes great

Enjoy!

Oh by the way, having thoroughly enjoyed last month’s edition of Beet ‘n Squash You!, I’ve been roped in again and this here is my April submission. Wish me luck! I mean, think of all the awesome things I can create with fennel pollen, once I actually figure out what it is!

asparagus, prosciutto & brie “sushi rolls”
Asparagus
Prosciutto
Brie cheese, sliced thinly
  1. Bring a pot of water to boil. Add the asparagus and blanch for 1-2 minutes until soft. Drain and set aside to cool.
  2. On a clean plate, chopping board or sushi mat, lay 3-4 slices of prosciutto side by side, enough to cover the length of your asparagus spears.
  3. Then place thinly sliced brie on the prosciutto in the same direction, followed by five spears of asparagus perpendicular to the prosciutto and brie.
  4. Carefully lift from the bottom layer of prosciutto and roll the asparagus, ensuring the prosciutto slices are longer than the cheese slices so it can stick at the end (prosciutto sticks to itself wonderfully, which can also be annoying when you don’t mean for it to stick yet!).
  5. Once rolled, cut which a sharp knife into one-inch thick portions.
  6. Can be served at room temperature.
Serves well as an appetizer.
Posted in: Eating In, Foodie, Recipes

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