Asparagus with melted sharp cheese and cooked Italian ham is a comfort food from heaven. This Gratinee will warm your tummy and your soul, especially when paired with a Grechetto wine, which compliments the notoriously difficult to pair asparagus. Madrevite Elve’ solves the asparagus pairing dilemma and elevates this recipe to an entirely higher level.
To make this vegan friendly, omit the ham and substitute the cheese and butter with a non-dairy alternative. I like the Miyokos and Violife brands.
See ingredients, directions and pairings.
2 pounds Asparagus, cleaned and trimmed
1/4 pound Prosciutto Cotto, sliced
6 Slices of Imported Sharp Provolone Cheese
1 cup Homemade Tomato Sauce, see recipe
2 tablespoons Grass-Fed Butter
1/4 cup Breadcrumbs or Panko