Cooks in: 25mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 1/2 OZ. of speck (one thick slice)
- 12 PCS. of asparagus
- 2 of cardoncelli (or portobello) mushrooms
- 1 of clove garlic
- Chervil
- Salt
- Extravirgin olive oil
Method
1
Peel the asparagus, cut them into pieces diagonally, and boil them in salted water for 2 minutes, then blanch them in ice water. Dry them on paper towels and dress them with a drizzle of oil and a pinch of salt. Cut the speck into small strips.
2
Clean the mushrooms and cut them into pieces. In a pan, heat 2 tablespoons of oil with a crushed, unpeeled clove of garlic and sauté the mushrooms for 2-3 minutes, then season them with salt.
3
Remove everything from the pan, then add in a tablespoon of oil and sauté the strips of speck for 1 minute.
4
Distribute the asparagus, mushrooms, and chervil into bowls, then top with the speck.