Asparagus, speck and balsamic vinegar


4 asparagus
8 slices of spck

Dried fruits Olive Oil Salt

Balsamic Vinegar of Modena P.G.I


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