Salty prosciutto, nutty Asiago cheese and succulent Ontario veal scaloppini come together to make this summer appetizer wonderful for entertaining.
1 lb (500 g) Ontario veal scaloppini (approximately 4 pieces)
4 asparagus spears, blanched
1/2 cup (125 mL) grated Asiago cheese
1/2 tsp (2 mL) freshly ground pepper
4 thin slices, Ontario prosciutto or Serrano ham
24 small sage leaves
Arrange one slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you. Sprinkle with 2 tbsp (30 mL) of the Asiago cheese and sprinkle with one quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal, arranging six small sage leaves in between the prosciutto and veal; secure with six toothpicks at regular intervals. Repeat process with remaining pieces of veal and ingredients.
Heat grill to medium and grease. Arrange veal rolls on greased grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted; about 3 minutes per side. Let sit 5 minutes. Slice each roll into 6 pieces.
Makes 24 pieces.
Per serving: 23.7 calories, 4.7 g protein, 0.1 g carbohydrates, 0.1 g dietary fibre, 72.8 mg sodium, 0.4 g fat, 0.1 g polyunsaturated fatty acids, 0.2 g saturated fatty acids, 12.1 mg cholesterol.