SC - Stuffed asparagus

[Stefan li Rous]

Sieggy said:
>     I do a roasted asparagus & proscuitto that's pretty good. Take 2 or 3
> spears, wrap them together with a thin slice of proscuitto per portion, and
> lay them in an oiled pan. Sprinkle with a little olive oil, a little lemon
> juice, and throw them in a fast oven for about 5 - 7 minutes, pull them out
> and lay a piece of fontinella in top, then return to the oven for another
> 3 - 5 minutes to melt & brown the cheese.

Interesting. You don't have a period recipe for this, do you? Or any
evidence that such things were made?

What is "fontinella"? A cheese? Or maybe another meat like proscuitto?

Thanks,
   Stefan
- -- 
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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