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appetizers, asparagus, asparagus appetizer, asparagus with speck, Italian appetizers, roasted asparagus, smoked prosciutto, speck
Should you be lucky enough to find some asparagus in your area, you should give this simple yet delicious appetizer a try. We’re still seeing asparagus here in Montreal. I guess sometimes it pays to live in a colder climate. Hmmm. I’ll have to re-think that comment.
You all know prosciutto. But are you familiar with speck? Speck is, basically, smoked prosciutto. And if you love prosciutto, you will love speck! Native to the Alto Adige, a region of Northern Italy which straddles Southern Austria, speck is a protected designation of origin (D.O.P.), as with most Italian food products. This guarantees that we are getting a product that tastes as good as traditional prosciutto and made in a way that honors the small-scale handmade approach to smoking meat. The cuisine for this part of Italy, which includes the province of Bolzano, is quite distinctive and speck is one of the most prominent.
Making speck begins with curing the legs of pork in salt and a spice combination which may include juniper berries, laurel, pepper, nutmeg and coriander. After this the smoking process begins. Speck is smoked slowly and intermittently for two or three hours a day, with the whole process taking about 3 months. Slow smoking allows for the inner layers of meat to be really penetrated with the flavours of the wood – commonly juniper and pine woods.
In the Alto Adige, speck is highly revered and is often eaten with most meals. It is equally revered in my home as well. Deep red in color with heavily marbled traces of fat, speck is served thinly sliced as an appetizer, or used to flavor cooked dishes. Or as I like to use it, rolled around a beautifully roasted or grilled asparagus spear!
Asparagus Bites with Speck
a bunch of asparagus
thinly sliced speck, or your personal favourite ham or cured meat
extra virgin olive oil
salt and pepper
Trim off the tough ends of the asparagus. Lay them out in a roasting pan. Drizzle with some olive oil, and sprinkle with salt and pepper. Give them a gentle toss with your hands.
Pop them in a 400 degree F oven for 10 to 15 minutes, depending on the thickness of the asparagus. You want them to have a certain crunch and firmness to them so that once wrapped with the speck, or ham, it can be picked up with your hand and be easily munched on without falling apart. Once done, allow to cool completely.
When they’ve cooled, you can begin to roll the speck around the spears. Begin with the slice of meat facing you on the horizontal, and place the spear vertically on one end. As you begin to roll, do so at a slightly twisted angle, allowing for the speck to twist around the spear, covering most of it.
Serve immediately. Otherwise, cover with plastic wrap and keep refrigerated. Remove from fridge 30 minutes before serving. Enjoy!
Back when I had only ever had asparagus out of a can, I hated asparagus. I am happy to say now that I have had fresh asparagus, I quite enjoy it. This recipe looks like it would make me enjoy it EVEN MORE. I wonder if I could get speck where I am from…
I can’t eat any veggies out of a can, except corn, and I cannot imagine what canned asparagus tastes like. There is an American company which makes pretty decent Italian cold meats and they also make speck… Citerio. Otherwise, your favourite ham or other cured meat would also make it yummy!
Gorgeous! Looks delicious and I’m so impressed with the quantity you made! You can never have enough of these I am sure. Cheers to the “cooler’ climate. We too keep fairly cool and I realize how much I take for granted the abundance of provisions and the long growing seasons. Lovely recipe. 🙂
I should have mentioned that they were for a friend who was having 30 people over!
I have this thing about making too much of everything. I don’t know what it is…something to do with not liking scarcity and not knowing when to stop. It’s great for leftovers and crowds. 🙂
Absolutely marvelous! I know why you made so many. People like me don’t leave the platter to assure they are all eaten. 😛
Haha! We think alike Fae! Although these were for a large group of people, I usually do make an abundance of food… It’s the Italian in me, always worried there’s not enough!
We still have asparagus but wish I could find speck. It is delicious…the last time I had it was when we were in Ortisei in the Val Gardena area of the Alto Adige.
You could probably find it in a big city. There is a pretty decent American brand called Citerio. Lucky you for having visited the Alto Adige… I haven’t yet!
Beautiful appetizer! Thank you for introducing speck!
My pleasure!
Yum! This is a good idea! It will make asparagus even more delicious!
Yes, it certainly does!
Oh, they look so very moreish!!! I’m sure they were enjoyed by all! 🙂
What a great word, moreish! They were enjoyed by all, but more so by me! This is one of my favourites!
I’ve never heard of speck but the way you describe it certainly makes it sound delicious! I bet if I find it and give it to my husband he will forget all about the forgotten buffalo jerky!! haha!!
Oh! Poor hubby! Yes, he would definitely forget the buffalo jerky and you would totally be forgiven! Next time you’re in a big city… you aren’t far from Chicago, look for an American brand called Citerio. They make great Italian cured meats! Or just give it try with your favourite ham. I’m so Iris would love them!
Beautiful!!!!!!!! This weekend’s appetizers …….
Could I come Tonina! I love it when other people cook for me…
This is such a great dish, Lidia. So simple to prepare with such great flavors. If I have a party, I can guarantee that a platter of prosciutto-wrapped asparagus will be emptied long before any of the other antipasti. And, as you’ve shown, it makes a beautiful presentation, too. 🙂
I agree John. An antipasto plate with any kind of prosciutto would go in a flash!
will have to try them with speck! 🙂 these look delicious! we would need to make more of these in my house they wouldn’t last Lidia! 🙂 hope your week is starting well! 🙂
They don’t last in my house either Ingrid!
Love your description of speck! It has inspired me to go out and get some. I think I could eat a whole platter of those asparagus appetizers. LOL 🙂 Will be making these soon!
Haha… I know what you mean Samantha! I do you you’re able to find speck in your area.
Congratulations, Lidia on you-know-what!! I knew you could do it. Good luck on the rest.
Oh, you are a sweetheart Joanie! Thanks so much… let’s keep our fingers crossed!
Asparagus and speck sounds like a fabulous combination. I can eat a boatload of this Great post Lidia!
I have a hard time restraining myself when it comes to speck!
Easy and delicious: just my kind of food 😀
Especially in the summer!