If this is the first time your child has had them..... Grandpa used to call them little trees.
Asparagus does not store well so plan to use it as soon as you can.
and store the way you found them in the store!
2 packages of asparagus. (the slimmer the stalks the better) (usually 12 to a bunch)
24 slices of thinly sliced ham or prosciutto
12 slices of cheese ( your favourite.... I have used Kraft slices. Swiss, Havarti)
3-4 cups of already cooked rice (or pasta al dente)
*** note that you can add onions or celery or green peppers or shredded carrot or mushrooms to this.
In a rectangular greased baking pan, lay down the precooked rice or pasta.
Trim your stalks of asparagus to 6-8" long. Set aside base of stalks.
Lay out 2 thin slices of ham on the counter.
Place 1/2 slice of cheese on top.
Place 2 asparagus tips on the cheese and roll.
Lay this wrap on the rice.
Repeat, until everything is used.
Cover with lid or foil and set aside until you are ready to heat.
The purpose of the rice/pasta is to catch the cheese as it melts! When I was first introduced to this, it was done in the pan and the burnt cheese seemed like such a waste to me!
I have also seen this done in tinier versions with crescent rolls or puff pastry wrapped around the ham and cheese.
Bake on 300 for 1 hour.
Serve with a fresh salad and bread.
By the way...... look for asparagus soup in the recipes as I use the stalks for that!