Asparagus involtini (small bundles)

Recommended wine pairing: Pomino Pinot Nero

Serves 4

1.25 pounds pork
7 ounces asparagus
1/2 onion
1 celery stick
1.75 ounces parmesan
salt and pepper

Pound the pork chops thoroughly. Cover the asparagus tops with salt, pepper and parmesan. Seal and close with a toothpick. To prepare the sauce fry olive oil, onion, celery and the rest of the asparagus. Wet with broth. Add the involtini and cook on low heat for about an hour.

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