Remove the final and harder part of the asparagus and peel them with the potato peeler, boil them for 10 minutes in boiling, lightly salted water.
Remove the asparagus and wrap them in a napkin to absorb excess water.
Wrap each asparagus in a couple of slices of Colonnata IGP Mafalda lard and Pancetta Colonnata Mafalda.
Grease a pan with a knob of butter and place the asparagus, sprinkle with grated Parmesan cheese.
Bake in a preheated oven at 180-200 ° for 6-7 minutes, until the rolls are golden.
Enjoy your meal!