Potato-Wrapped Asparagus Rolls

Looking to serve something different to guests with a fancy presentation, but without the fuss? Wrap thin potato slices around asparagus, brown and enjoy. Imagine dinning at a fine French restaurant. That’s exactly how you’ll feel once you bite into these mouthwatering rolls. If using the optional cognac, approximately 85% of the alcohol evaporates while cooking. The remaining percentage gives you the unmistakable flavor of cognac, reserved for after dinner drinks and for very special dishes, too.

Yields: 6 servings | Serving Size: 1 wrap | Calories: 295 | Previous Points: 6 | Points Plus: 6 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 108 mg | Sodium: 261 mg | Carbohydrates: 8 g | Dietary Fiber: 2 g | Sugars: 1 g | Protein: 46 g |

Ingredients

• 6 asparagus spears, hard ends taken removed
• 1 medium potato, peeled and sliced vertically (slice thinly)
• 1 tablespoon extra-virgin olive oil
• 1/4 cup cognac or broth (chicken or vegetable)
• 1/2 teaspoon Kosher or Sea Salt
• 1/2 teaspoon black pepper

Directions

Look for potatoes that are longer verses round. In a pot of boiling salted water, blanch the asparagus for 5 minutes. After 5 minutes, transfer them to a bowl of ice water. When they have reached room temperature, slice them in the middle and set aside. Using a mandoline slicer or sharp knife, vertically slice the potato very thinly. Start making the rolls by laying the potato slices on a plate, then 2 pieces of asparagus in the middle of each potato slice. Secure with a toothpick. Cut away the long ends of the toothpicks for easy rolling in the saucepan. It's important to leave a little bit of the toothpicks sticking out so that they will still be visible when being eaten. Repeat process for the remaining ingredients. Over medium heat, in a large skillet add the extra-virgin olive oil, sautè the rolls until golden brown on both sides. Pour the cognac or broth over the rolls and let the sauce slightly thicken. Season with salt & pepper. Serve while hot.

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Potato-Wrapped Asparagus Rolls

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