Involtini di Speck e Asparagi – How to Make it

involtini speck e asparagiSpeck and Asparagus Rolls


Serves 4 people

• 12 thin asparagus spears, woody ends trimmed
• 6 thin slices of Speck, halved
• salt


Speck, a smoked Prosciutto from Trentino-Alto Adige in north-eastern Italy, is typically served with rye or whole-grain breads and
sweet farmhouse butter at the start of a meal. Bring 1 quart of water to a boil. Add the asparagus and salt; cook 5 minutes, or until the asparagus is crisp-tender. Drain and place in a bowl of ice water. Drain again. Lay the slices of Speck on a counter. Top each with an asparagus spear. Roll into bundles and arrange on a platter.

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