Pasta asparagus rolls with Gabriella's salad dressing (4 pers.)

1 kg of green asparagus, salt, 8 lasagne plates, 8 slices of Parma ham, fresh grated Parmesan cheese, Gabriella's salad dressing to taste.

Wash the asparagus and cut off the ends. Bring a pot with plenty of salted water to a boil. After boiling, add the lasagne plates one by one to the water. Leave to cook for about 4-5 minutes. Then remove the lasagne and rinse in cold water. Then lay out the lasagne plates individually on a tea towel, drain well or dab dry. The sheets are now soft and elastic and can be easily rolled up for the recipe. Bring the salted water briefly to the boil again and at the same time bring an extra pot of asparagus with salt to the boil and let the asparagus boil at low heat for about 4 minutes. The asparagus should still be firm to the bite, but not too soft. Then roll a slice of ham and 3-4 asparagus spears onto each of the dry-spotted lasagne sheets and place them in an ovenproof dish greased with a little oil. Spread the Parmesan cheese (not too much) lightly over the lasagne/asparagus rolls and place the casserole dish in the preheated oven at 200ºC in the middle drawer for about 10 minutes. Then (with the oven switched off, use residual heat) pour Gabriella's salad dressing over the casserole and put it in the oven for a few more minutes. The sauce should only be slightly warmed / lukewarm.