Rolls of asparagus and smoked bacon, on Asiago DOP Mezzano fondue


  • Bassano DOP white asparagus
  •     Sliced bacon
  •     80 g of butter
  •     1 liter of milk
  •     300 g of Asiago Dop Mezzano
  •     Flaked truffle
  • Boiled egg yolk




Preparation time

50 mins


To prepare the Asparagus and smoked bacon rolls, on a mezzano Asiago Dop fondue with truffle flakes and grated egg yolk, wrap the already cooked asparagus in the smoked bacon and bake at 180 degrees for 8 minutes.

In the meantime you will prepare the fondue: melt 80 grams of butter, add 80 grams of flour and mix, add 1 liter of hot milk and bring to the boil, turn off the heat, add 300 grams of grated Asiago mezzano and mix until the cheese has melted .

Now it’s time to garnish with some truffle flakes and grated egg yolk.

Credits:chef Gian Marco Munari of the Hotel Alpi Foza for the recipe.

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