Asparagus rolls with pesto

Total time: 45m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 482 Kcal, 15g Protein, 21g Carbohydrates, 37g Fat


  • Asparagus rolls
  • salted water, boiling
  • 1 kg green asparagus, lower third peeled
  • 2 tbsp oil
  • 0.5 parcel strudel pastry (approx. 60 g)
  • 8 slices cured ham
  • Pesto
  • 0.5 dl oil, from the tomato jar
  • 100 g dried tomatoes in oil
  • 2 tbsp white balsamic vinegar
  • 2 tbsp water
  • 0.25 bunch basil leaves
  • salt and pepper to taste

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  • Asparagus rolls

    Blanch the asparagus in batches for approx. 3 mins., remove, refresh in ice-cold water, drain and place on a cloth. Lay out the slices of ham, place approx. 3 asparagus on top of each slice, roll up. Cut the dough lengthwise into strips approx. 3 cm wide, loosely wrap the asparagus rolls in the dough, transfer to a baking tray lined with baking paper, brush with oil.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 200°C. Serve lukewarm.
  • Pesto

    Puree the tomatoes, oil, balsamic, water and basil in a blender. Season the pesto. Serve with the asparagus rolls.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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