Will this recipe work with asparagus?

Tonite I'm going to take 1 bunch of asparagus and blanch it, then saute it with olive oil and seasoned salt for a few minutes. Will that work? I could grill it but that requires running in and out the house to the grill ;)Will this recipe work with asparagus?
ASPARAGUS ROLL UPS





1 dozen asparagus spears, trimmed


12 slices provolone cheese


12 thin slices prosciutto


4 fresh cloves garlic, finely minced


2-3 tablespoons fresh parsley, minced


2 tablespoons Parmesan


2 tablespoons fresh basil


1/2 teaspoon extra virgin olive oil


pinch of hot red pepper flakes (optional)





Trim asparagus and discard tough ends. Steam or boil asparagus in 3/4 inch of salted water for about 5 minutes. Drain well.


In a food processor, finely chop garlic, parsley, Parmesan and basil. (Add a small pinch of hot red pepper flakes, if desired). Process to a spreadable paste, leaving some small chunks.





Spread inside each cheese slice with the paste, using enough to coat generously. Roll 1 slice cheese tightly around each asparagus. Roll each with a slice of prosciutto and refrigerate until ready to serve.Will this recipe work with asparagus?
wrap 3-4 asparagus with a slice of bacon, put in 350 deg oven untill bacon is browned. about 15min
Absolutely however throw a splash of real lemon juice in it with reall garlic and butter...wow!
sound good
Yes you can blanch it, then saute it. I would use a little garlic and shallot with it too, but you can just use the seasoned salt if you want to. After you blanch it put it in an ice bath so it keeps the color.
Yes that will work. We do that frequently. And if you have some Parmesan cheese sprinkle some on. The real stuff is best but the green can kind is ok.
I just snap off the ends, lay it on a baking sheet, toss with olive oil and sprinkle with kosher salt and pepper. Roast at 350 for about 20 minutes, or till as tender as you like it
yes it will work but if you blanch anyway why not just steam until tender and serve with an oil or vinaigrette or cheese etc. It will be just as fast and no danger of overcooking , should be a bit crisp