The perfect dish to ‘wow’ your guests – they’ll never know just how easy it is to prepare….
This dish pairs perfectly with our Pooles Rock Semillon
Grilled Asparagus with speck, rosemary & Stracciatella Cheese
Serves 4 – Prep 10min – Cooking time 10min
Ingredients
- 3 bunches of Asparagus (fresh & firm)
- 100gr Italian speck or pancetta, sliced and thinly chopped
- 300gr Stracciatella cheese
- 2 sprigs of rosemary
- 120ml ‘Chef Luca Ciano’ Rosemary Garlic Balsamic reduction dressing
- Salt & pepper
Method
- Heat grill pan, when hot add asparagus and grill for 3-4min, then add salt and chopped speck then rosemary
- Remove asparagus from grill pan and transfer into a large bowl. Dress while hot with ‘Rosemary Garlic balsamic reduction dressing
- Place the stracciatella cheese on a large platter then lay asparagus on it, speck and some more rosemary on top and finish up with more dressing. Enjoy!
