Asparagus involtini (small bundles)

Recommended wine pairing: Pomino Pinot Nero

Serves 4

Ingredients: 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.