Salad with asparagus, Asiago Fresh PDO and Alto Adige PGI Speck
100 g Asiago Fresh PDO
50 g Alto Adige PGI Speck (smoked cured ham)
100 g asparagus
50 g green salad (in season)
Extra virgin olive oil,salt and pepper to taste
Cook the asparagus in salted water (0.5 l water, 10 g sea salt, 5 g sugar) and then cut into small 1 cm pieces. Cut the Asiago Fresh PDO into1 cm cubes and the Alto Adige PGI Speck into 1 cm strips. Cook the speck in a frying pan until it is crisp. Add it to the Asiago Fresh PDO, asparagus and salad in a bowl. Mix, adding extra virgin olive oil, salt, pepper and a few drops of balsamic vinegar if desired.