Grilled Asparagus with Speck and Egg
This grilled asparagus with speck and egg is a simple, satisfying dish that works well for a lazy weekend breakfast or brunch, as it’s quick and easy to prepare.
Speck is a lightly smoked, cured ham from South Tyrol, similar to prosciutto crudo but with a deeper, more pronounced flavour. It works particularly well with eggs, whether fried, softly scrambled, or cooked as a thin omelette. Serve with a slice of rye bread or sourdough and a small green salad.
Ingredients
Method
- Trim the woody ends from the asparagus and brush lightly with the olive oil.
- Heat a griddle pan over medium-high heat and grill the asparagus until tender and lightly charred on both sides. Drizzle with the balsamic vinegar and set aside.
- Add the Speck to the hot griddle and cook for a couple of minutes on each side until just crisp. Remove from the pan.
- Meanwhile, heat a little oil in a frying pan. Crack in the eggs and cook them to your liking.
- Alternatively, make softly scrambled eggs or a thin omelette if you prefer.
- Arrange the speck on plates, top with the grilled asparagus, and finish with the eggs.
- Serve immediately.