DIFFICULTY: 2
INGREDIENTS PER 4 PEOPLE
big green asparagus, 7 oz
Parma ham, 4 slices
12 butter curls that you will use to gratinate
For the Provolone Valpadana fondue:
béchamel (rather liquid), 7 oz
grated mature Provolone Valpadana to melt in the béchamel, 8,8 oz
PROCEDURE
Wrap the asparagus in the slices of parma ham and make 4 bunches. Put them on the dishes with the Provolone Valpadana fondue, after that add some butter curls and put them in the oven to cook them au gratin. So, serve it very hot.
Thanks to: Consorzio Tutela Provolone Valpadania
