Asparagus wrapped in Bresaola

Merrilees Parker wraps cooked asparagus stems in wafer-thin slices of cured beef to make a delicious starter or amuse-bouche
By Merrilees Parker
Asparagus wrapped in Bresaola
  • Rating:
  • Serves: makes 12
  • Prep Time: 10 minutes
  • Effort: easy


  • 12 slices bresaola
  • 12 cooked asparagus
  • 1 bunches wild rocket, trimmed to equal length
  • 4 tbsp fresh pesto

To serve

  • 2 tbsp extra virgin olive oil
  • cracked black pepper


1. Lay the bresaola slices on a clean work surface. Spread each one with 1 teaspoon pesto, making sure not to go too close to the edges.

2. Lay 5 leaves of rocket on top of each slice, with the leaf end protruding over the edge of the Bresaola.

3. Lay an asparagus stem on top and roll up. Serve with a drizzle of olive oil and some cracked black pepper.

Rate This Recipe