Clean the asparagus and, then, boil them for 15 minutes in salty water. Let them cool and roll them up with a Prosciutto Toscano DOP slice, adding salt and pepper to taste. Then, put them in the oven for 10 minutes at 180°C. Cook potatoes in a pan and when they are almost ready, add thin onion slices. Add salt and pepper and garnish the plate with cherry tomatoes and parsley to taste.


150 g of fresh asparagus
3 potatoes
EVO oil to taste
1 onion
Prosciutto Toscano DOP slices
Cherry Tomatoes to taste
Parsley to taste
Salt and pepper to taste