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Asparagus speck and balsamic vinegar

In: Starters On:


  • 4 asparagus
  • 8 speck slices
  • Chopped dried fruit
  • Olive oil
  • Salt
  • Balsamic Vinegar of Modena I.G.P.


Remove the hard part of the asparagus, wash them and boil them in slightly salted water for 3-4 minutes.

Roll up two slices of speck around each asparagus and place the rolls on a hot plate to make the speck become more crispy.

Place the rolls on a serving dish, add the balsamic vinegar, a little oil and the chopped dried fruit.


For this appetizer we recommend our Balsamic Vinegar of Modena I.G.P. Aged, with a full-flavoured scent.