Quality ingredients are essential for this dish. You must have very fresh asparagus—it was a patch of wild asparagus, just outside my kitchen that inspired the recipe—so that the natural sugars have not begun to turn to starch. You can, however, use another cured meat, such as speck Tirolese or bresaola, in place of the prosciutto di Parma.
Wine recommendations: The lean, bright flavors in this dish call out for a white wine, the leaner the better. You won't go wrong with Sancerre, Arnais or even a French Chardonnay. A Prosecco, or a blanc de blancs or brut Champagne would work well, too. If you use speck or bresaola, the dish will work with a red wine such as a Pinot Nero.