Bresaola Rolls with Chèvre and Asparagus

Name: Bresaola Rolls with Chèvre and Asparagus
Yield: 40
Ingredients: 2 tablespoons of finely chopped French shallots; 2 tablespoons of olive oil; 200g of thinly sliced Bresaola, cut into 7 x 2.5cm pieces; 200g of Chèvre cheese; 40 fresh asparagus spears, cooked to the tip; Salt and black pepper to taste

1
2 tablespoons of finely chopped French shallots
2
2 tablespoons of olive oil
3
200g of thinly sliced Bresaola, cut into 7 x 2.5cm pieces
4
200g of Chèvre cheese
5
40 fresh asparagus spears, cooked to the tip
6
Salt and black pepper to taste

Ingredients

1
2 tablespoons of finely chopped French shallots
2
2 tablespoons of olive oil
3
200g of thinly sliced Bresaola, cut into 7 x 2.5cm pieces
4
200g of Chèvre cheese
5
40 fresh asparagus spears, cooked to the tip
6
Salt and black pepper to taste

Directions

1
Preheat a stand mixer with the whisk attachment and whip together the Chèvre cheese, olive oil, shallots, salt, and black pepper until smooth
2
Lay out the Bresaola slices on a flat surface
3
Using a spoon, cover each piece with the Chèvre cheese mixture
4
Wrap each slice into a roll and place one asparagus spear in each

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