2 fresh asparagus spears, trimmed
1/4 cup basil pesto
12 thin slices provolone cheese
12 thin slices deli pastrami
- In a large skillet, bring 1/2 in. of water to a boil. Add asparagus and boil for 2 minutes. Drain and immediately place asparagus in ice water.
- Drain and pat dry.
- Spread 1 teaspoon of pesto over each slice of cheese. Top each with an asparagus spear; roll up tightly. Place each on a slice of pastrami and roll up tightly. Cut in half. Refrigerate until serving.
Tip: I roll out the pastrami, then put a slice cheese on, then add the pesto. Now roll up asparagus. I think this is easier doing it as above.
Submitted by: Judy