INGREDIENTS

• 3 CHICKEN ROLLS WITH ASPARAGUS AND SCAMORZA

• half onion

• 1 bay leaf

• extra virgin olive oil

• Salt to taste

• 30 ml of brandy

• 6 asparagus

THE ASPARAGUS

Clean the asparagus by removing the leathery part at the base and peeling the stem with a potato peeler if very large. Wash them thoroughly and cook them in boiling water for 5-6 minutes. Drain and cut them in half.

THE ROLLS

Take a toothpick for skewers and skewer the rolls alternating them with the asparagus. Finely chop the onion and put it to dry in a large pan with 3 tablespoons of oil. Add the bay leaf and the rolls, browning them very well for 6-7 minutes and turning them on all sides. Add salt and deglaze with the brandy, leaving it to cook for another 3 minutes to evaporate and cook the chicken.

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