Ontario Veal Asparagus Bundles

For a great appetizer that can be prepared in advance and quickly cooked just before guests arrive, try making these delicious Ontario Veal Asparagus Bundles. Salty prosciutto, nutty Asiago cheese and succulent Homegrown Ontario veal scaloppini combine to make an appetizer wonderful for entertaining this holiday season. For more holiday recipe ideas, visit homegrownontario.ca.

Ontario Veal Asparagus Bundles

1 lb  Homegrown Ontario veal scaloppini (approximately 4 pieces) 500 g

4  asparagus spears, blanched     4

1/2 cup  grated Asiago cheese      125 mL

1/2 tsp  freshly ground pepper      2 mL

4  thin slices, Homegrown Ontario prosciutto or Serrano ham 4

24  small sage leaves      24

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

Source: Homegrown Ontario (www.homegrownontario.ca)

- News Canada

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When deciding what appetizers to serve, consider the flow and arrangement of the party. Where will guests be eating? If there’s limited seating, reconsider appetizers that require a knife and fork. Hand-held, bite-size appetizers are usually easier for guests if they’ll be standing and mingling.

Variety is also important. Select appetizer recipes that have different flavors, textures and temperatures. A combination of hot and cold food items will please any palate. Offering different styles like bread or cracker options, toothpick or skewer bites and hand-held finger foods is a simple way to add variety.

Traditional recipes, such as rumaki, meatballs and deviled eggs, are still party favorites too. However, it’s easy to give them a new flare. Try this new Pesto Deviled Eggs recipe when you’re entertaining this holiday season.

For even more appetizing additions visit www.incredibleegg.org.

Pesto Deviled Eggs

Pesto Deviled Eggs

Serves: 12

Ingredients:

6 hard-cooked eggs
3 Tbsp. grated Parmesan cheese
2 Tbsp. plain low-fat yogurt
1 tsp. basil leaves, crushed
1/2 tsp. garlic powder

Directions:

Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using about one tablespoon yolk mixture for each egg half. Chill to blend flavors.

Courtesy of ARAcontent

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