Last night I had little time but I wanted to prepare something tasty as a side dish and I remembered that I had some wild asparagus in the fridge. As you already know, I love asparagus even if my daughter doesn't eat them happily, so I thought I'd brush up on my mom's recipe and I made some asparagus rolls with speck and smoked Scamorza cheese. This recipe is really simple and quick, ideal for those who have little time and want to snack something good.
4 PEOPLE
Ingredients
- 24 wild asparagus
- 8 slices of Prosciutto crudo
- 8 slices of smoked Scamorza cheese
- 100gr butter
- Sage
- Salt
- Black Pepper
Preparation
Remove the hard parts of the asparagus and peel the final part (the stalk, let's say) with a potato peeler.
Rinse them and steam them for 10-15 minutes, depending on how big they are (when steaming, the salt must be put in the water).
When the asparagus are cooked, transfer them to a cloth and dry them.
Divide the asparagus into piles of 3 and wrap each pile first in the smoked cheese and then in the speck.
Lay down the rolls in a pan.
In a saucepan, melt the butter with the sage leaves. When the butter has melted, add some salt and pepper and pour it over the asparagus.
Put in the oven at 200 C for 5-10 minutes (just long enough to soften the Scamorza cheese).
Serve them hot
Buon Appetito!