Asparagi Gratinati | Asparagus Gratinee

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.

Receipt Date: August 31, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

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

Directions

Preheat oven to 400 degrees. Boil the asparagus until they bend when you pick it up with tongs. Drain and dry the asparagus. Place the butter in the bottom of a small baking dish. Place a layer of asparagus on top of the butter. Top with a layer of Prosciutto Cotto. Spoon a layer of tomato sauce and then place a layer of cheese. Repeat. Once you get to the last layer, top it off with breadcrumbs. Bake until golden brown, about 25 minutes. Serve immediately.