Asparagus, speck and balsamic vinegar

INGREDIENTS:

4 asparagus
8 slices of spck

Dried fruits Olive Oil Salt

Balsamic Vinegar of Modena P.G.I

PREPARATION:

Cut off the hard part of the asparagus, wash them and boil them in slightly salted water for 3-4 minutes. Then roll up two slices of speck around each asparagus and place them on a hot plate to make the speck crunchy. Then display them on a serving dish, add the balsamic vinegar, a drizzle of oil and the dried fruit.

Recommended combination:

For this appetizer we advise to use our Balsamic Vinegar of Modena P.G.I Invecchiato, wrapping and delicate.

Acetaia Marchi s.r.l.
Strada Fossa Monda Nord, 126 (angolo strada Casette, 3) – 41122 Modena – Italia
Tel/Fax +39 059 4822139
Mob +39 328 2283193
E-mail info@acetaiamarchi.com