Roulade of swordfish with asparagus

Ingredients - Serve 4 people:

• 8 slices of sworfish thinly cut (5 mm)
• 32 asparagus ends steamed or boiled
• 1/2 glass white wine
• a bunch of parsley
• 2 spoons of unsalted capers
• 50 gr of grated sheep’s cheese
• 8 blades of chive

In a blender put parsley, capers, sheep’s cheese, salt and pepper.

Lay the slices of swordfish, add the mixture, lay 4 asparagus on each slice so that you can see the end of them, roll the roulade and make a knot with the chive.

In a buttered ovenproof dish, put the roulades, add oil and white wine .

Bake in a 180°C oven for 20 minutes.