Cravatta Recipe

* - trimmed and peeled

Step 1

Preheat oven to 400'F. Blanch asparagus and drain on paper towels.

Step 2

Melt butter in a small skillet over medium-low heat. Add minced shallot and saute until lightly browned. Remove from heat. Stir in mustard, cream and lemon juice and blend well.

Step 3

Spread a small amount of shallot-mustard mixture over each slice of ham. Sprinkle each piece with Parmesan cheese. Divide the Fontina cheese into two portions, and sprinkle one portion evenly over ham slices.

Step 4

Place two asparagus spears in the center of each ham slice. Fold the ham over the asparagus, and arrange the packages in a lightly greased ovenproof serving dish, seam side down. Sprinkle the remaining Fontina cheese over the top, and add a grating of pepper. Bake until lightly browned and bubbly, 15-20 minutes.

Things You'll Need

  • 16 Asparagus spears,medium*
  • 1/2t Unsalted butter
  • 1 Large shallot,minced
  • 2T Whipping cream
  • 1/2T Lemon juice
  • 1/2lb Ham,thinly sliced boiled
  • 3T Parmesan cheese,fresh grated
  • 1/2lb Fontina cheese,coarse grated
  • Black pepper,freshly ground

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