Baked asparagus with cheese and sweet Trentino Kaiserspeck
Here is another typical recipe from our area. Asparagus is in fact cultivated in many areas of Trentino-Alto Adige and it is a tradition to enjoy it especially in the Easter period, in soups or with potatoes and sauce, dishes naturally accompanied by an excellent white wine from the area.
● Trentino Kaiserspeck
● Grated parmesan
● Fontina or a mild cheese, sliced thinly
● Pepper and extra virgin olive oil
Cut the hard stems of the asparagus, wash them, cook them standing up in boiling water with the tips out of the water for 10 minutes, perhaps using a tall narrow pot.
Then drain them and let them cool completely.
Take a slice of Trentino Kaiserspeck, wrap it around three stalks of asparagus and some strips of mild cheese or fontina.
Continue with the other slices of speck and then put all the rolls in a baking dish, sprinkle with parmesan, salt, pepper and a drizzle of olive oil.
Bake in preheated oven at 180 degrees for 10 minutes until golden brown.
If you want to make the dish even richer and more complete, add a fried egg sunny side up, or if you prefer a sliced boiled egg.