1. Take 2-3 asparagus and top its stems with Fontina cheese and wrap them in a slice of Prosciutto di Parma.
2. Place these asparagus bundles in a oven proof dish and season it with olive oil, salt & pepper.
3. Roast in preheated oven until the asparagus is tender and the spears have nicely browned.
4. To serve: take a bundle of asparagus out from the dish and place it in a warm plate. Top it up with chopped parsley and cheese shavings. The dish tastes best with a multigrain toast on the side.
|Total Fat||5 g|
|Total Carbohydrates||2 g|