Asparagus prosciutto
Instructions
Peel the asparagus and boil them in lightly salted water asparagiera leaving them quite al dente; drain them with a small knife clipped the hard part and divide them in bunches of 3 or 4 asparagus one.
Wrap each bouquet with a slice of ham and place the bunches in a buttered baking dish.
Pour over the rest of the butter in a small frying pan disbanded.
Sprinkle the clusters with the grated Parmesan epandant evenly.
Place the baking dish in the oven at 200 degrees already warm and leave until the surface of the preparation will not be distressed.
Serve hot.
Ingredients and dosing for 4 persons
- 1 bunch asparagus of (bunches from 1000 g)
- 100 g of ham
- 60 g of butter
- 50 g of parmigiano
- Salt