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From Paul’s kitchen
Grilled Speck-Wrapped Asparagus
Smoky speck-wrapped asparagus finished with Paul’s Rockin’ EVOO and paired with Rockin’ Bianco.
Ingredients
- 1 pound small-to-medium asparagus, woody ends trimmed
- 8–12 ounces thinly sliced speck
- 1 tablespoon Paul’s Rockin’ EVOO
- Freshly ground black pepper
- Parmigiano Reggiano, optional, for finishing
- 1 fried egg, optional, for serving
Method
- Wash the asparagus and snap off the tough ends.
- Wrap each spear tightly with a slice of speck, spiraling from the base toward the tip.
- Drizzle with Rockin’ EVOO and season with black pepper. Skip the salt—the speck brings plenty.
- Grill over medium-high heat for 4–5 minutes per side, or use a grill pan for about 2 minutes per side, until the speck is crisp and the asparagus is tender.
- Finish with Parmigiano, if you like, and serve immediately. Paul also likes these with a fried egg for dipping into the yolk.
Appy night.
Paul makes this regularly for himself and his wife, Bonnie. She calls it “appy night”—a table of small plates, something good in the glass and no formal main course required.
Pour it with Rockin’ Bianco.
The bright, un-oaked Chardonnay keeps the smoky speck and grilled asparagus feeling crisp rather than heavy.
