Chicken rolls with asparagus

I cut 4 slices from a breast.

I cover with film and flatten thinly without tearing.

I add salt and pepper.

I put 3 spears on each, trimming to size and reserving ends.

I add Scamorza and grated cheese.

I roll tightly and prepare all.

I wrap in pancetta and tie into parcels.

I fry garlic in oil and brown rolls all over.

I deglaze with wine, evaporate and season with salt and pepper.

I add stock, cover and gently cook about 20 minutes, adding stock if needed.

I remove rolls, blend juices with reserved stalks, oil and 2 tablespoons of Parmesan, thinning with stock if needed. I return semi-thick sauce and rolls to pan, remove string and coat.

I reserve 2 tips, brown in oil and use to decorate.