Ingredients for Green-Bean and Prosciutto Negimaki

• 230g haricots verts, trimmed

• 3 hard-boiled large eggs, quartered

• 2 tablespoons mayonnaise

• 1/2 teaspoons grated lemon zest

• 1/2 tablespoons fresh lemon juice, or to taste

• 80ml minced spring onions (2 to 3)

• 15 thin slices prosciutto (about 7 by 3 inches

• 230g )

Cook haricots verts in a large pot of boiling salted water (3 tablespoons salt for 5.7L water), uncovered, until just tender, 4 to 5 minutes. Drain, then transfer to an ice bath to stop cooking. Drain and pat dry.

Force hard-boiled eggs through a medium-mesh sieve into a bowl using a rubber spatula. Stir in mayonnaise, zest, lemon juice, spring onions, 1/2 teaspoons pepper, and 1/4 teaspoons salt (or to taste).

Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface. Arrange 3 slices prosciutto perpendicular to slats and slightly overlapping to form a 9- by 7-inch rectangle.

Spread about 1 tablespoon egg mixture evenly across bottom half of prosciutto rectangle. Arrange beans on egg side by side and end to end, overlapping ends, in 8 tight rows parallel to slats. Spread another tablespoon egg mixture over beans.

Roll up prosciutto and beans tightly with aid of mat. Transfer roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (3/4-inch) pieces. Make and cut 4 more rolls. Turn pieces upright to serve.

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