Asparagus And Red Pepper Rolls


  • 24 asparagus spears
  • 6 ounces thinly sliced Spanish mountain cured ham or prosciutto
  • 12 cured black olives or black olives in brine, pitted and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon capers
  • 1 teaspoon olive oil
  • 1/4 teaspoon sherry vinegar or wine vinegar
  • 24 basil leaves
  • 3/4 cup roasted red sweet peppers, cut into thin strips (about 48)


To Simplify Preparation, Replace The Homemade Olive Paste With Purchased Tapenade For These Appetizers.

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