Involtini di petto di pollo con asparagi, asparagina, pecorino e salsa alle erbette e ricotta | La V

Ingredients

• 400 g chicken breast (2 breasts)
• 100 g white asparagus
• 100 g green asparagus
• 200 g Pecorino Gran Riserva aged 24 months (grated)
• 200 g butter
• 1 jar Asparagina
• 120 g ricotta cheese
• 175 g Extra Virgin Olive Oil
• 50 g pecorino cheese aged 12 months (grated)
• 1 egg yolk
• 1/4 glass white wine
• 1 tbsp Balsamico Bianco
• ½ lemon (the juice and a little of the grated zest)
• a few leaves of thyme
• a few leaves of “mentuccia” (Lesser Calamint)
• a few leaves of rosemary
• salt
• pepper