Asparagus speck and balsamic vinegar
- 4 asparagus
- 8 speck slices
- Chopped dried fruit
- Olive oil
- 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.