Ingredients :

• Rice paper — Get the round ones, about 22 cm in diameter. Square ones also work but they crack more easily at the corners. In Asian grocery stores, they are half the price of supermarkets and often of better quality. They keep indefinitely in a cupboard, so buy several packs at once.
• Green asparagus — Green ones, not white — they have a firmer structure that holds better in the roll and a more pronounced taste. Choose thin stalks, they cook faster and are easier to roll. The bottom end is often woody: snap it by hand, it breaks naturally where it becomes tender.
• Olive paste — This is the ingredient that gives the sauce its personality. A fine black tapenade works very well if you don’t have Nice AOP olive paste. Avoid versions with anchovies — it would completely change the balance of the sauce.
• Smoked turkey ham — Replacing the raw pork ham from the original recipe. Get it in thin slices from the deli counter. Smoking brings a small woody note that works very well with the tomato and the olive. Tear it into strips by hand, not too regular.