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.

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Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 1 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

1 bunch asparagus
2 eggs
4 slices speck
1 Tbsp olive oil
1 tsp balsamic vinegar
Oil for frying

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.