Ingredients200 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
PreparationWrap 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.