ASPARAGUS AND PROSCIUTTO CRESCENT ROLLS
1 Dozen Asparagus spears
½ cup grated asiago
6 slices prosciutto
1 package crescent rolls
Preheat oven to 375 degrees. Roll 2 asparagus spears, a pinch of asiago and a piece of prosciutto into each crescent roll. Bake for 10-12 minutes until golden brown
TRUFFLE DEVILED EGGS
Plastic or Pastry Bag
12 Eggs
2 tbsp Mayonnaise
1 tbsp Truffle Oil
1 tsp Truffle Salt
Place eggs in a pot of cold water, bring water to a boil. Turn off heat and let eggs sit in the hot water for 7 minutes. Remove water. Let eggs cool in a bowl of fresh cold water.
Peel off egg shells. Slice eggs in half and set aside the yolks in a separate mixing bowl. Add mayonnaise, truffle oil and truffle salt. Mix until smooth and creamy. Adjust ingredients to taste
Spoon mixture into the bag. Cut the corner of bag. Fill each egg white with the truffle-yolk mixture.
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