Involtini Rue du Poteau

I couldn't help noticing these lovely involtini again at Rue du Poteau's best  traiteur  near my aunt's in the 18th.

Speck, cut super thin + trimmed of fat
Asparagus tips
Ricotta, mixed with parmesan, s&p, evoo, nutmeg
Evoo

1. Smear speck slices with ricotta mixture
   
2. Roll around 2 or 3 asparagus spears, depending on how big latter are
   
3. Very importantly, put involtini in a shallow dish and poor EVOO halfway up. 
   
4. Let marinate, turn over from time to time, til ready to eat. Keeps for a few days. Eat at room temperature.