Asparagus with speck

Asparagus with speck

Asparagi con lo speck

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
800g tender green asparagus spears, prepared
500g waxy new potatoes
salt
pepper
85g unsalted butter
300g speck, cut into thick slices and then into strips

Method

  1. Prepare the asparagus. If the skin of the new potatoes is nice and clean, leave it on and boil the potatoes in salted water until soft, about 20–25 minutes. Boil the asparagus in salted water until tender, about 10–15 minutes (pierce with a sharp knife to check.)
  2. Melt the butter in a small pan but don’t let it brown. Drain the potatoes and asparagus well and place the spears and a few cooked potatoes on each serving plate. Pour the melted butter on top, and season with salt and pepper. Add the strips of speck, sprinkled over if you prefer, and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again