Asparagus in Italian

Ingredients

• 100 g Parma ham, thinly sliced
• 1.5 kg asparagus assorted
• 125 g of "Mozzarella" cheese
• 80 g of freshly grated parmesan
• 5 tbsp. olive oil
• 80 g of oil
• 1 small bunch of basil
• 12 cherry tomatoes

Cooking

Step 1

Boil asparagus until tender. Preheat the oven to 200˚C. Throw the asparagus in a colander, pour over with cold water and let it drain, then put it in a greased 2 tbsp. olive oil mold. Cut the mozzarella into thin circles, cut the cherry tomatoes in half. Cover the asparagus with mozzarella, evenly distribute the tomatoes on top, salt, pepper and sprinkle with parmesan. Cut half of the butter into flakes and spread evenly over the surface. Roast the asparagus for 7 minutes. Heat up 2 tablespoons in a frying pan. olive oil, add and melt the remaining butter. Fry the ham on both sides (10 seconds per side). Pinch off the basil. Remove the asparagus from the oven, sprinkle with basil, top with sliced fried ham and serve.