Asparagus and prosciutto rolls

Another recipe from Carmela Soprano’s cookbook. A perfect accompaniment to any secondi course.

8 asparagus spears
2 slices of prosciutto
two thin slice of fontina cheese
unsalted butter
olive oil

• Preheat the oven to 200 Celsius and butter a large baking dish
• Bring two inches of water to the boil in a large saucepan.
• Add the asparagus and cook for about 3 minutes, until it is partially tender.
• Drain and rinse under cold water.
• Wrap the asparagus in the ham in bunches of four and place in the baking dish.
• Add a slice of cheese on top of each bundle and drizzle on some olive oil

• Bake for 15 minutes until the cheese is melted and asparagus tender.

• Maybe serve with chicken paillards