Firstly you fold the square diagonally. Then push the edge of square to close the triangle, without leaving openings in the Tortellino. At this point, turn the Tortellino to the bottom and roll it on your forefinger, keeping the folded point at external side. Seal the two others angles. Now, you can admire the Tortellino.
All ingredients are mixed together, after they are minced, to obtain a soft mixture.
This is a specialty of Parma, the Emilian city that has given us both prosciutto dolce and Parmigiano. Then boil the bunches, standing upright, in about three inches of lightly salted water until the tips droop, 5-8 minutes. While the asparagus is cooking, take an oven-proof serving dish, melt half the butter in it, and dust it with half the grated cheese. Drain them and divide them into groups of 2-3. Wrap the groups in the slices of prosciutto, leaving the tips free, and put them into the oven proof dish.