Rolls Of Ham And Asparagus

Preparation:

Preparation: Choose the thinnest asparagus; trim them lengthwise, wash them and form small bunches of 5-6 points (as many as a rolled up slice of ham can contain). Arrange the bunches in a saucepan of simmering water, tips up and out of the water. When cooked, drain and dry on a tea towel. Prepare a sauce in a bowl with two chopped hard-boiled eggs, a little anchovy paste, lemon and oil, and with this season the bunches of asparagus, then place them on a slice of ham leaving the tips protruding just a little. and wrap. Serve with tomato and lemon slices, baby artichokes, mushrooms and finely chopped chicory dressed with extra-virgin olive oil and balsamic vinegar.