Summary

Ingredients

• 500 g asparaus, reen
• 500 g asparaus, white
• 1 teaspoon butter
• sugar
• 1 bunch sage
• pepper
• 8 slices Parma ham
• 90 g butter
• 1 tablespoon lemon juice
• 2 scoops mozzarella

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Instructions

1. Heat salt water with butter and sugar. Cook the white asparagus in it for 15 minutes, the green asparagus for 12 minutes. Drain and place in a baking dish.
2. Wash and dab the sage, pluck off 16 leaves, cut in half. Cut the mozzarella into 16 slices, sprinkle with pepper and cover with 1/2 sage leaf each. Halve the ham slices and wrap the mozzarella in small packages, arrange on top of the asparagus in the baking dish.
3. Gratinate in the preheated oven at 250 ° (E), setting 4 (G) or 200 ° (fan oven) until the cheese has melted a little. Melt the butter, add the remaining sage leaves, chopped, brown briefly. Season with lemon juice and pour over the asparagus.