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Asparagus and parmesan rolls with vinegar reduction

ingredients

servings

3

Extra virgin olive oil

to taste

Iodized salt

to taste

White sugar

3 spoons

Vinegar

1 spoon

Cherry tomatoes

10 unit

Parmigiano cheese

300 grams

Greenhouse asparagus

120 grams

starters from Italy

Asparagus and parmesan rolls with vinegar reduction

Asparagus and parmesan rolls with vinegar reduction

vegetarian with lactose high in calcium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Asparagus and parmesan rolls with vinegar reduction

Roll with the sweetness of the asparagus and the character of the Parmesan cheese. Easy to cook is a fast but effective starter.

Asparagus and parmesan rolls with vinegar reduction step 1

step 1

I took the asparagus, deprived them of the hardest part of the stem and stomped them for about 10 minutes in the pan with a spinach of olive oil, half a glass of water and a pinch of salt.

Asparagus and parmesan rolls with vinegar reduction step 2

step 2

Meanwhile in a small non-stick frying pan I warmed about 150 grams of Parmesan cheese spreading it well in the circular frying pan and gently crushing it with a fork as it melted.

Asparagus and parmesan rolls with vinegar reduction step 3

step 3

When I was melted I turned it off and cooled down. A crisp parmesan disk was created.

Asparagus and parmesan rolls with vinegar reduction step 4

step 4

I pulled it off slowly with the fork, put it on a plate and placed 4 asparagus in the center rolling it up and creating the roll.

Asparagus and parmesan rolls with vinegar reduction step 5

step 5

In a non-stick pan I heated the vinegar with the sugar for a few minutes, creating a glaze.

Asparagus and parmesan rolls with vinegar reduction step 6

step 6

With a spoon I left pouring the icing on the rolls and served still warm with chopped tomato chunks and seasoned with little salt and olive oil.

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