Veal Asparagus Bundles

Salty prosciutto, nutty Asiago cheese and succulent veal scalloppine come together to make this appetizer wonderful for outdoor entertaining.

• Ready In: 20 mins
• Yields: 24 appetizers

Ingredients

• 1  lb  veal, scalloppine about 4 large pieces
• 4  asparagus spears, blanched
• 1⁄2 cup asiago cheese, grated
• 1⁄2 cup fresh ground pepper
• 4  thin slices prosciutto or 4  serrano ham
• 24  small sage leaves

Directions

1. Arrange 1 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.
2. Sprinkle with 2 tablespoons 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 6 small sage leaves in between the prosciutto and veal, secure with 6 toothpicks at regular intervals.
3. Repeat process with remaining pieces of veal and ingredients. Heat grill to medium; grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
4. Let sit for 5 minutes. Slice each roll into 6 pieces.