Asparagus Wrapped With Speck & Eggs

Thanks to Chef Giovanni Novella of Stella Public House, you don’t have to have a nonna to enjoy this traditional northern Italian dish that features speck (cured meat similar to prosciutto, bacon or pancetta). Speck is available at Italian markets, but prosciutto is a great substitution.

Asparagus Wrapped With Speck & Eggs
Serves 2

Extra-virgin olive oil, as needed
14 stalks fresh asparagus
6 large slices of speck
2 eggs
4 oz. Parmesan cheese
Salt and pepper to taste

Preheat oven to 375 degrees.

Heat a pan drizzled with olive oil over medium heat.

Wrap asparagus stalks tightly with speck and sear over medium heat for four minutes, rotating asparagus once every minute.

Place seared stalks on a baking sheet and cook in the oven for seven minutes. Remove from the oven and set on a serving dish.

Cook eggs on medium heat. Place cooked eggs over asparagus. Top with shaved Parmesan, season with salt and pepper, and drizzle with oil.

Chef Giovanni Novella
Stella Public House
1429 Island Ave.
San Diego, CA 92101
619-234-0808

Download the recipe card here.