Bresaola, an air-dried beef from northern Italy, is available in most specialty markets. Substitute prosciutto or prosciutto cotto (boiled ham) if necessary.

• 16 thin asparagus spears
• salt
• 16 thin slices bresaola
• freshly ground black pepper
• 1/4 cup freshly grated grana padano
• 8 cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil

Bring 2 quarts of water to a boil. Drop in the asparagus and salt; cook 5 minutes. Drain; plunge into a bowl of ice water. Drain again and blot dry. Arrange the slices of bresaola on a counter. Sprinkle with the pepper and grana. Cut the asparagus spears so that they are 2" longer than the bresaola (reserve trimmings for soup or frittata or pasta). Arrange 1 spear on each slice of bresaola; roll into bundles to enclose. Arrange on a platter, garnish with the cherry tomatoes, and drizzle with the olive oil. Serves 4

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