Speck and Asparagus Rolls
Serves 4 people
• 12 thin asparagus spears, woody ends trimmed
• 6 thin slices of Speck, halved
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. Boil 1 quart of water. Add the asparagus and salt, cook for 5 minutes until the asparagus is crisp-tender. Drain and place in a bowl of ice water, drain again. Lay the slices of Speck on the counter, top each with an asparagus spear. Roll into bundles and arrange on a platter.