serves 2

  • 100 g fresh asparagus
  • 2 tortillas
  • 30 ml basil pesto
  • about 6 fresh basil leaves
  • 4 slices parma ham
Submerge asparagus in just-boiled water for 3 minutes. Drain and allow to cool. Heat tortillas. Spread pesto on each one. Put fresh basil leaves on top and top with parma ham and asparagus. Roll up. To drink
A fresh sauvignon blanc – 2009 vintage.