24 fresh asparagus spears, uncooked
2 cups fresh arugula
1 lb smoked ham or prosciutto, deli style thickness
1 lb Gouda slices
Fill a large saucepan half full with water and bring to boil over high heat.
Wash the asparagus stalks thoroughly and trim the bases.
Rinse arugula thoroughly and set aside in colander to drain excess water.
Once water is boiling, drop stalks in to water for three minutes.
While asparagus is boiling, lay out a large sheet of wax paper and preheat oven to 250.
Drain asparagus and rinse in cool water. Set aside.
Lay out three strips of prosciutto or ham on wax paper. Lay a couple shoots of asparagus across so that the spear tips are not covering the meat. Take a small bundle of arugula leaves and roll them between your palms and lay atop the asparagus. Top with one slice of cheese and then roll the vegetables so that the meat wraps around them.
Place wrap on a cookie sheet with a sheet of wax paper down.
Place cookie sheet into oven for fifteen minutes.
These should be served warm.