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Preheat your oven to 450°F. Line a cookie sheet with parchment paper.
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Arrange (rinsed and trimmed) asparagus on cookie sheet.
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Coat asparagus with a light layer of cooking spray.
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Sprinkle with salt and pepper.
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Roast for 10 minutes.
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Remove from oven and set aside.
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Prepare a large bowl of warm water to wet the rice paper.
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Lay a large sheet of parchment paper down for your working surface.
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To assemble the salad rolls place a sheet of the rice paper in the bowl of warm water for ~30 seconds.
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When the rice paper is soft lay it out flat on the parchment paper.
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Top the rice paper (leaving a bare edge for sealing) with a slice of prosciutto, a generous handful of greens, 4 (or so) asparagus spears, 1/6th of the blue cheese, and 1/6th of the cranberries.
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Roll up the ingredients in the rice paper gently yet securely.
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Set roll aside and repeat with the other 5 pieces of rice paper.
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When you have completed the six rolls find a sharp knife for slicing them.
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Cut off the ends of each roll (discard or eat).
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Slice each roll into 5 or 6 pieces (one serving). Arrange on small salad plates.
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Drizzle with walnut dressing and EAT!!!