Preparation time: 25'

Ingredients: (Serves 4)
16 asparagus stalks, washed and trimmed - 8 veal scaloppine, pounded thin - 8 thin slices mozzarella - 8 thin slices prosciutto - 1/2 cup flour - 1/3 cup tomato purée - 2 tablespoons unsalted butter - 1 small bunch Italian parsley, minced - 1 clove garlic, minced - 1/2 cup dry white wine - 2 tablespoons extra - virgin olive oil - salt - pepper


Bring a large pot of water to a boil and cook the asparagus until tender; drain and pat dry. Sprinkle the scaloppine with a mixture of garlic and parsley, and season with salt and pepper. Lay one slice of mozzarella, one of prosciutto, and two asparagus stalks on each of the scaloppine.

Roll into tight bundles and fix with toothpicks. Dredge the bundles in flour. In a wide skillet, heat the olive oil and the butter. Add the bundles and brown on all sides. Deglaze with the wine and let evaporate. Season with salt and pepper. Pour in the tomato purée and simmer 10 minutes. Serve hot.