Asparagus en Carozza

Date Added: Oct 6, 2010 Italian Appetizers
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Prep Time

30 mins

Cook Time

3 mins

Ready In

33 mins



*to adjust serving size click on "serving box".


en Carozza or in a Carriage. Asparagus rolled in prosciutto and fresh mozzarella then breaded and fried and served with a white wine cream sauce. This decadent dish would be perfect for an appetizer or a main meal.


  • 4  Each Asparagus, cleaned, ends trimmed
  • 1
  • 2  Each Prosciutto Slices
  • 2
  • 2  Each Fresh Mozzarella Slices
  • 3
  • 1/2  Cup(s) Flour (for dredging)
  • 4
  • 1/2  Cup(s) Egg Wash
  • 5
  • 1  Cup(s) Panko Breadcrumbs, Italian seasoned
  • 6
  • 2  Cup(s) Neutral Oil (for frying)
  • 7
  •  As Needed Basil Oil or Extra Virgin Olive Oil
  • 8
  •  To Taste Salt and Peper
  • 9


    1. Place 1 slice of prosciutto on a flat surface then a slice of mozzarella
    2. Top with asparagus and roll until tight
    3. Dredge in flour then dip in egg wash and roll in bread crumbs
    4. Repeat for each roll
    5. Place in freezer for 30 minutes
    6. Fry rolls in a deep dryer at 350 degrees for 2 1/2 minutes or until they float to the top
    7. Remove from fryer and place on a paper towel to drain excess oil
    8. To plate, cover plate evenly with White Wine Cream Sauce
    9. Cut each asparagus roll in half then place vertically, middle side facing down on the center of the plate.
    10. Drizzle with basil oil or olive oil

    White Wine Cream Sauce


  • 1 Tea Spoon(s) Butter
  • 1/2 Cup(s) Heavy Cream
  • 1 Tea Spoon(s) Capers, drained and rinsed
  • 2 Table Spoon(s) White Wine
  • To Taste Salt & pepper
  • Directions

    1. Melt butter in a saute pan.
    2. When butter is foaming add heavy cream and stir.
    3. When cream starts to bubble, add capers.
    4. Stir and let reduce.
    5. Add white wine, mix and let simmer.

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