- 4 Dempster’s® Original 7” tortillas, halved
- 4 thin slices prosciutto, halved
- 8 asparagus spears, blanched
- 2 tbsp (30 mL) olive oil
- 1/4 cup (60 mL) prepared basil pesto
Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Place piece of prosciutto on each halved tortilla.
Place asparagus spear on cut side of tortilla and roll up; secure with toothpick, if needed. Place on prepared baking sheet and brush with oil. Repeat to make 8 cigars.
Bake for 10 to 12 minutes or until golden brown. Serve with pesto for dipping.
Tip: To blanch asparagus, cook in salted boiling water for 2 or 3 minutes or just until tender-crisp.