Asparagus with lardo is a tasty and simple side dish to prepare. Fresh asparagus are wrapped in thin slices of lardo and then baked in the oven with aged Caciocavallo Podolico cheese. The result is a dish with an intense and irresistible flavor.
Wash the asparagus, break them at their natural breaking point and cook them until al dente in salted water in an asparagus pot with the tips out of the water
Drain them and arrange in a well-oiled baking dish; cover with the slices of lardo and put into a hot oven for a few minutes
At serving time, sprinkle with Caciocavallo grated into thin matchsticks
Oven
Pan
Italia
| Energy (kcal) | 159.49 |
| Carbohydrates (g) | 2.84 |
| of which Sugars (g) | 2.84 |
| Fat (g) | 13.98 |
| of which Saturates (g) | 5.06 |
| Protein (g) | 4.85 |
| Fiber (g) | 1.74 |
| Sale (g) | 0.06 |
