2 tablespoons of finely chopped shallot
2 tablespoons of olive oil
200g of thin-sliced bresaola, cut into 7x2.5cm pieces
200g of chèvre cheese
40 fresh asparagus spears cooked to the tip
Salt and black pepper to taste
2 tablespoons of finely chopped shallot
2 tablespoons of olive oil
200g of thin-sliced bresaola, cut into 7x2.5cm pieces
200g of chèvre cheese
40 fresh asparagus spears cooked to the tip
Salt and black pepper to taste
1
In a blender, blend the cheese with the olive oil, shallot, salt, and pepper until smooth
2
Arrange the bresaola pieces on a flat surface and cover them with the cheese mixture using a spoon
Roll up each piece and place an asparagus spear in the center of each roll.
