Directions
White asparagus is one of the most delicious “fruits” of spring. They owe their color and delicacy to the fact that they are grown underground, making them easily perishable, so they must be consumed within a few days.
At most, keep them for a couple of days, in the refrigerator, wrapped in a cloth, strictly in the dark. The production area of the white asparagus starts from Altedo, with the IGP mark, and goes up towards the Veneto, where we find those of Bassano, which can boast the DOP mark, the white asparagus of Verona, Badoere and finally those of Cimadolmo.
Ingredients
4 servings
- 24 white asparagus
- 24 slices of Langhirano ham
- 35 grams of grated Parmigiano Reggiano
- 5 grams of nutmeg
- 15 grams of extra virgin olive oil
How to prepare white asparagus rolls with ham
The recipe is straightforward.
First of all, cook the asparagus. Clean the lower part with a peeler, tie them with a string and put them in a pot with salted water and a drop of vinegar, well-aligned and upside down, so that the hard part is in contact with the water and the tips cook gently.
Cook them only for half the time (about 8 minutes), then take the asparagus, grill them for 5 minutes and wrap them in a delicious slice of LAnghirano’s Prosciutto. Season with extra virgin olive oil, Parmesan and a sprinkling of nutmeg. Remember that real, mouthwatering Prosciutto di Parma should never be cooked: its gentle and sweet flavor can not stand cooking.
Which wine to pair with Prosciutto Wrapped White Asparagus?
We choose a fragrant, round white wine that can enhance but respect the shy character of white asparagus, such as the Rogaie from the Blasi winery. A blend based on Chardonnay and Riesling puts the right amount of buttery and freshness on the plate to make the combination with white asparagus greedy. If you want to combine a sparkling wine to enhance the dish with acidity and flavor, Oltrepò Pavese, Champagne and Franciacorta are perfect.
If you want to combine a cocktail, choose the earthy Americano flavor.
