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Ingredients for 4 persons
200 g of big green asparagus • 4 slices of Parma ham • 12 butter curls that you will use to gratinate
For the Provolone Valpadana fondue
200 g of rather liquid béchamel in which you will have to melt the 250 g of grated mature Provolone Valpadana
Preparation:
Wrap the asparagus in the slices of ham and make 4 bunches. Put them on the dishes with the Provolone Valpadana fondue, add some butter curls and put them in the oven to cook them au gratin. Serve it very hot.
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