Rotolini Di Asparagi
- 2 1/4 Pounds asparagus, spears trimmed
- 1/4 cup butter, blus extra for greasing
- 3 1/2 ounces prosciutto, sliced
- scant 1 cup parmesan cheese, finely grated
Cook the asparagus in salted, boiling water for 15 minutes. Meanwhile, preheat the oven to 350°F. Grease an ovenproof dish with butter. Drain the asparagus and gently pat dry. Spread out the prosciutto on the counter, lay two large or three small asparagus on each slice, roll up and fasten each roulade with a toothpick. Place the rolls in the prepared dish, sprinkle with the parmesan, dot with the butter and bake for 10 minutes. Serve immediately.
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