La Valliere asparagus

Preparation:

Preparation: Boil the asparagus al dente (the cooking time varies according to their thickness), after having cleaned them well and reduced them all to the same height; drain them gently and let them dry well on a white cloth. Then take one asparagus at a time and wrap only the green part with a slice of ham and a very thin slice of fontina cheese, which you will fix with a kitchen stick placed crosswise. Arrange the prepared asparagus, well aligned, in a pyrophile where they fit snugly, or in a cake tin where they can radially enter. Pour over all the melted butter, sprinkle with salt and pepper, sprinkle with a little white wine, then sprinkle with grated Parmesan. Bake on medium heat for about 10 minutes. To serve, bring the cooking container directly to the table.