Grilled Asparagus with Speck, Rosemary and Stracciatella

This side dish comes from Swiss Diamond ambassador chef Luca Ciano. Grilled asparagus and speck are tossed in a rosemary, garlic and balsamic dressing and served over creamy stracciatella.

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4 as a side
Difficulty: Easy

Ingredients

• 2 bunches asparagus, firm and washed
• ⅔ cup speck or pancetta, thinly sliced
• 1 cup stracciatella
• 1 rosemary sprig, plus extra to serve
• Salt and pepper

Dressing

• 100ml extra-virgin olive oil
• 1 garlic clove, finely chopped
• 1 rosemary sprig, finely chopped
• 4 tsp good-quality balsamic vinegar

Method

1. Whisk the dressing ingredients together and set aside.
2. Heat a Swiss Diamond grill pan over medium-high heat.
3. Add the asparagus and cook for 2 minutes, then add the speck and rosemary. Cook for another 2 minutes and season.
4. Transfer everything to a large bowl and toss with the dressing.
5. Spoon the stracciatella onto a platter, top with the asparagus and speck, add a little more rosemary and finish with extra dressing.

Buon appetito!