Italian Asparagus with Fontina Cheese recipe


  • 1 lbs Farm-fresh asparagus
  • 7-8 slices Prosciutto di Parma 
  • 1 cup Fontina cheese
  • 1/2 cup olive oil
  • Salt & Pepper to taste


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.

Nutritional Facts


Calories170 Kcal
Total Fat5 g
Total Carbohydrates2 g
Protein29 g