Alpine Asparagus Finger Roll

16 servings
Cook Time
These fresh asparagus rolls can accompany any springtime dish.


  • 16 fresh asparagus spears, washed
  • ¼ cup balsamic dressing
  • 7 ounces garlic and herb cream cheese spread
  • Pinch black pepper
  • ¼ cup roasted red peppers, finely diced, patted dry
  • 2 teaspoons fresh chives, minced
  • 4 ounces capicola, 3” round, thinly sliced
  • 4 ounces Grand Cru® Reserve, shaved


  1. Trim bottoms of asparagus so that each spear is approx. 6 inches in length. Using a vegetable peeler, remove outer layer of skin.
  2. Place asparagus and balsamic dressing in a plastic bag or container. Seal tightly and marinate in refrigerator for at least 4 hours, preferably overnight.
  3. Combine garlic and herb spread, black pepper, roasted red peppers and chives in a mixing bowl; stir until well combined.


  1. Layer 2 slices of capicola so they overlap slightly.
  2. Spread 1 tablespoon garlic and herb mixture over sliced meat.
  3. Layer 2-3 Grand Cru® Reserve shavings on top of spread.
  4. Place a marinated asparagus spear onto one end of meat and gently roll meat and cheese around asparagus.