Cravatta

Cravatta means “necktie” in Italian, and these elegant bundles look the part: blanched asparagus spears wrapped in thin slices of ham, spread with a shallot-mustard cream sauce, and baked under a blanket of melted Fontina and Parmesan until golden and bubbly.

The shallot-mustard cream is what turns this from simple ham-wrapped asparagus into something special. Sautéed shallots, Dijon mustard, heavy cream, and lemon juice create a tangy, savory spread that goes on each ham slice before the asparagus gets rolled inside. It infuses the ham with flavor as the whole package bakes.

Blanching the asparagus first is key. Raw asparagus won’t cook through in the 15-20 minutes of oven time, and you’d end up with melted cheese over crunchy, raw spears. A quick blanch in boiling water softens them just enough so they finish perfectly in the oven.

Two spears per bundle keeps the proportions right. More than that and the ham can’t wrap securely, and the filling-to-wrapper ratio gets off.

Kitchen Tips

• Blanch asparagus until just barely tender, about 2 minutes. They continue cooking in the oven.
• Drain blanched asparagus on paper towels. Excess water will make the ham soggy and prevent browning.
• Place bundles seam-side down so they stay closed during baking.
• Use good quality Fontina. It melts beautifully into a smooth, nutty layer.

Variations

• Wrap with prosciutto instead of boiled ham for a saltier, more intense flavor.
• Add a thin slice of pear inside each bundle for a sweet contrast (pairs naturally with Fontina).
• Swap asparagus for green beans or broccolini during off-season.