Ham Rolls with Vegetables

5 large slices of ham
200 gr. Asparagus
200 gr. carrots
100 gr. peas
a knob of butter
50 gr. grated grana
two slices | Salt

Boil the vegetables separately in salt water for a few minutes, making sure they stay crispy.
Drain carrots and peas and stir-fry with the butter for a few minutes. Round trip in a baking dish from oven and sprinkle grated grana.

Cut in half each slice of ham and put it within 2 or three asparagus and put it as a wrap.
Place the rolls on a bed of carrots and peas. Cut into small pieces and deliver on the sottilette roll, then sprinkle with more grated cheese.
Bake in oven at 180° for 10 minutes. Then pass the rolls to grill for two minutes. Served warm.

In the original recipe, there are asparagus to be inserted as a filling of egg roll and the outline of carrots and peas. If, however, you need to be eating the ham rolls with vegetables for children, I recommend substituting asparagus with green bean, which is more familiar and doesn't have the slight hint of bitterness that asparagus might disturb the tastes of children. The rolls are stuffed and then passed in the oven, covered in stringy cheese and grated Parmesan cheese. After they are cooked, toss them for two minutes under the grill of the oven, in order to become stringy cheese, but slightly crunchy. You'll be irresistible!