Prosciutto rolls with asparagus
Instructions
Scrape the stems of asparagus, wash them, cut them to the same length, tie it up and cook al dente in a pot high straight and narrow, filled to half of boiling salted water (the ends should remain out of the water).
Drain them and chop the tender.
Mix mayonnaise with orange juice and a little spalmatene on each slice of ham, put asparagus so that the ends are brought out by the two sides, roll up the slices and place them on the serving dish served with lettuce leaves.
Ingredients and dosing for 4 persons
- 8 slices cooked ham
- 1000 g of green asparagus
- 200 g of mayonnaise
- 1 blood orange
- Salt
- 1 head of lettuce salad