It took years to realize that we could wrap something besides prosciutto around asparagus. The realization led to the delicious experience of eating mortadella-wrapped asparagus. Tonight we roasted the asparagus on a sheet pan in the oven. They were juicy and tender. The mortadella was crispy on one side, tender and soft on the other. What I realized is that meat and vegetables work well together, making each other taste better.
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