Roasted green asparagus

wrapped in bacon

(4 servings)

If necessary, peel the asparagus and cut it into pieces about 10 cm long.

Then sauté in a pan with the butter over medium heat until it has browned all over. Then remove the asparagus from the pan and sprinkle with the Parmesan cheese.

Now it is ready for its bacon coat: to do this, wrap about 5 spears at a time in 2 slices of bacon or ham. It should enclose the asparagus tightly. Now put the finished rolls back into the pan and fry until crispy all around.

800 g asparagus, green

200 g Adler Filigrano,

air-cured bacon, or

Adler air-cured

Alemannic ham

Grated Parmesan cheese