Green Asparagus Rolls

Involtini All’asparago Verde

Green asparagus rolls, prosciutto And fontina, baked au gratin with Parmigiano Reggiano and butter.

4 servings

Easy

Aosta Valley

EasyAosta Valley

Green asparagus rolls are a simple and tasty baked dish, suitable for a lunch or dinner where you want to bring a hot and gratinated dish to the table. The vegetal sweetness of the asparagus combines with the saltiness of the prosciutto and with the softness of the fontina, while the Parmigiano Reggiano It completes the dish with a golden, crispy surface. The ideal texture comes from the contrast between the asparagus, which must remain tender but whole, the melting filling, and the slightly crunchy topping. Technique is essential: the asparagus is boiled before being rolled, then the rolls are topped with butter and cheese and briefly grilled until a crust forms. This recipe is considered a traditional Val d'Aosta dish.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the asparagus

Boil the green asparagus in salted water until tender but still firm, without letting them fall apart. Drain them carefully and let them drain well, so the residual water doesn't dilute the flavors or make the sauce soggy. baking panUse three asparagus spears for each roll, choosing similar-sized stalks to ensure even cooking and shaping.

Arrange ham and fontina

Roll out the four slices of prosciutto on a work surface and place a slice of fontina on each one. Distribute the fontina in a centered manner, leaving enough margin free to close the filling without it leaking out during the gratin.

Arrange the asparagus

Place three boiled asparagus on each slice of bread. fontina, placing them side by side and orienting them parallel. Make sure the group is centered on the slice of ham: this arrangement makes rolling easier and allows for evenly distributed rolls.

Roll up the rolls

Roll each slice of ham around the asparagus and the fontina, forming tight rolls but without compressing the filling. Secure each roll with a toothpick, making sure the seal remains secure and that the asparagus doesn't protrude from the sides.

Butter the baking pan

Butter one baking pan baking tray with an even layer, enough to prevent the rolls from sticking together during cooking. Arrange the rolls in the baking pan with the closure facing downwards, keeping them side by side and without overlapping them.

Complete with Parmigiano Reggiano

Cover the surface of each roll with Parmigiano Reggiano Add grated cheese and a small knob of butter. The cheese will form the gratin topping, while the butter will help it melt and brown. Spread both generously, so the prosciutto remains recognizable.

Gratina in the oven

Bake it baking pan and grill for a few minutes, constantly checking the surface. Remove the rolls when the Parmigiano Reggiano It's starting to melt and form a golden crust; avoid cooking it beyond this point, as this will dry out the asparagus and make the ham too tough.

Serve very hot

Remove the rolls from the oven and serve immediately, removing the toothpicks only if they are easy to remove. fontina It should appear soft and stringy, while the topping should be warm and slightly crunchy. Season with salt and pepper only if necessary, considering the saltiness of the ham and the Parmigiano Reggiano.

Chef's Tips

The editorial staff recommends grilling the rolls only until the Parmigiano Reggiano forms a golden crust: short cooking keeps the asparagus tender and preserves the softness of the fontina.