Asparagus la valliere
Instructions
Boil al dente asparagus (cooking time varies according to their size), after having them cleaned well and reduced all at the same height; drain gently and let them dry on a white sheet.
Take an asparagus at a time and wrap the green part only with a slice of ham and a thin slice of fontina, which secure with one kitchen put stick to traverse.
Arrange asparagus prepared, well aligned, in a dish where they are righteous, or in a pan where you can enter in a radial pattern.
Pour on, everything melted butter, sprinkle with salt and pepper to taste, wet with a little white wine, then sprinkle with grated Parmesan.
Bake at medium heat for about 10 minutes.
To serve, bring the Pan directly on the table.
Ingredients and dosing for 4 persons
- 1000 g of asparagus
- Some slices of ham
- Some slices of fontina cheese
- 150 g of butter
- Salt
- Pepper
- 1/2 cup of white wine
- Grated parmesan cheese