Sometimes I don’t have time to cook. Sometimes I don’t really have time to eat. And sometimes, although I’m sure that this happens least out of the three, I’m just not hungry enough to eat. When that happens, the universe implodes just a little bit.

So to save the world from apocalyptic disaster, even if I’m not hungry, I try to just eat something; something light, easy and painfully delicious.

Like sushi. Except not sushi.

Introducing my asparagus, prosciutto and brie “sushi rolls”.

I first posted about asparagus wrapped in prosciutto way back when my blog was a but a wee bub, and it’s always been a favourite snack of mine because it catered for my ridiculous laziness in the kitchen and oh hey, it tastes pretty darn good too! And check it out, asparagus and prosciutto must have got their freak on because a mere nine months later, they are no longer alone.

Brie, the baby soft cows’ cheese, has joined the party.

Wrapped, rolled and served up like sushi, these moreish bite sized morsels of yummylicious are always a hit as appetizers at dinner parties. I mean, I don’t even need a party. I made these ones up just for me! (Ok fine, so Panu had some too).

Nestled on the couch with my sushi rolls, I devoured the rest of Season 13 of America’s Next Top Model WHICH I WAS ADDICTED TO and I LOVE NICOLE! But I had a bit of a love-hate relationship with this season.

Firstly, they opened the competition up to “short girls” ~ LOVE.

But “short” for them is 5’7″. Please. That’s like two heads taller than me. HATE.

Anyway, there’s not a lot I can do about my height (or lack of) but maybe, just maybe, I can manage the exponential growth of my waistline.

For a lighter version of the asparagus, prosciutto and brie sushi roll, drop the brie and it still tastes great 🙂


Oh by the way, having thoroughly enjoyed last month’s edition of Beet ‘n Squash You!, I’ve been roped in again and this here is my April submission. Wish me luck! I mean, think of all the awesome things I can create with fennel pollen, once I actually figure out what it is!

asparagus, prosciutto & brie “sushi rolls”
Brie cheese, sliced thinly
  1. Bring a pot of water to boil. Add the asparagus and blanch for 1-2 minutes until soft. Drain and set aside to cool.
  2. On a clean plate, chopping board or sushi mat, lay 3-4 slices of prosciutto side by side, enough to cover the length of your asparagus spears.
  3. Then place thinly sliced brie on the prosciutto in the same direction, followed by five spears of asparagus perpendicular to the prosciutto and brie.
  4. Carefully lift from the bottom layer of prosciutto and roll the asparagus, ensuring the prosciutto slices are longer than the cheese slices so it can stick at the end (prosciutto sticks to itself wonderfully, which can also be annoying when you don’t mean for it to stick yet!).
  5. Once rolled, cut which a sharp knife into one-inch thick portions.
  6. Can be served at room temperature.
Serves well as an appetizer.

16 Thoughts on “like sushi, except not: asparagus, prosciutto & brie “sushi rolls” – April beet ‘n squash YOU!

  1. Isabella on April 1, 2010 at 4:33 pm said:

    it’s Italian sushi!

  2. I’ve had something similar to this and it was lovely! Love your variation especially with the addition of Brie! YUM!Love the pics and the stacks you created 😉

  3. Isabella: Haha yes I guess it is! 🙂 and just as good as the Japanese type!

    bethany: Yes normally I just do asparagus & prosciutto but thought I’d be a little extravagant this time 😉

  4. My Beet N Squash recipe may be fried, but yours has BRIE! Nice addition — I’ll have to combine the recipes. 😉

  5. I’m starving and hve none of these ingredients because didn’t expect to come back til Mon and cleaned out fridge: HATE!

  6. Marti on April 6, 2010 at 7:07 pm said:

    This was delicious! I made it for lunch today! I was originally going to use goat cheddar (which is absolutely yummy) instead of brie…but realized I was all out. While I was blanching the asparagus, I sprinkles the prosciutto with sea salt, fresh ground black pepper, and shaved parmesan. It turned out to be so scrumptious. The best part is how easy it is! YUM 🙂

  7. These look fabulous – I read something similar in Nigella’s first book How to Eat where she wraps green beans up in parma ham but this is way nicer, especially with the addition of cheese.

  8. Marti: awww you’ve made my day ~ I love successful recipes! Sea salt, black pepper and parmesan sounds like a great combination!

    Sarah: I can see how green beans would work too! I do love my asparagus though!

  9. Absolutely brilliant, made this as Sunday lunch starter today.

    Added thin strips of leek, which added some crunch and flavour.

  10. These look soooo good. That is a seriously brilliant, clever idea. I just have to wait 6 months for asparagus season to come round now, and when it does this is going to be just about the first thing I make.

  11. Gorgeous Catty! These look scrumptious. I’m slightly obsessed with white asparagus so I have to wait until they’re in season, then I’ll give this a go! So nice seeing you yesterday and great meeting Panu x

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