The sound of a rice paper sheet being dipped in water — that muffled rustle that turns into softness in a few seconds — is exactly the mood of this recipe. No stress. Spring makis with asparagus, smoked turkey ham, and olive sauce, homemade on a quiet Saturday morning. Forty minutes, no high heat needed, and the result is beautiful.
The rolls are translucent. Through the rice paper, you can distinguish the layers: the intense green of the asparagus, the crimson strips of tomato, the white of the turkey ham. When you cut them into sections, the paper gives way cleanly and the toasted almonds crack slightly under the knife. The sauce in its bowl, dark sand flecked with chili red, smells of garlic and black olives. It’s spring-like, yes, but with character.
