PREPARATION

Cut the stems of the asparagus until only the most tender and put them to boil for about 10 minutes in a pot with boiling salted water. Separately, fry in oil and a clove of crushed garlic, just is golden, remove it and add the mushrooms and leave to cook on high heat for about 10 minutes and add f salt and pepper.

Return to asparagus, drain and set aside. In a saucepan, sauté the finely chopped onion together the margarine and, when it is golden, add the asparagus, cut into small pieces, sprinkle with the white wine and simmer for about 15 minutes. At this point, add the mushrooms and diced ham and cook for another 5 minutes. Immediately before you finish cooking salt and pepper and add the chopped basil leaves, mix well, and finally laid on the sauce slices of cheese. Cover the pan for 5 minutes, then serve.