White asparagus rolls

White asparagus rolls
Main course
Ingredients for 4 people: 
  • 12 stalks of aspargo bianco di bassano DOP about 12 cm long
  • 12 slices of smoked pancetta (or bacon)
  • 6 eggs
  • 70 ml of single cream
  • 200g of grated Vezzena cheese
  • Worcester sauce
  • 3 l of water
  • salt and pepper

Dish from Northern Italy for the lovers of strong tastes who are not afraid... to get fat!

Preparation steps: 
  • Fill a pan with the water and put on the heat.
  • Wash all the asparaguses.
  • As the water boils, put them in.
  • Boil the for 15 minutes.
  • Drain them.
  • Wrap a slice of pancetta around each asparagus.
  • Put the wrapped asparaguses on a baking tin.
  • Pop the eggs open in a bowl and whisk them.
  • Pour the single cream in.
  • Season with salt and pepper.
  • Add a teaspoon of Worcester sauce.
  • Pour the grated Vezzena in.
  • Mix the ingredients.
  • Pour the mix on the aspraguses.
  • Put the baking tin in the oven and cook for 15 minutes at 180°C.
  • Serve 3 stalks per person.
  • Eat hot.