Asparagus Salad with FRESH ASIAGO PDO

Creamy and slightly tangy Fresh Asiago and lightly smoked Speck Alto Adige are natural flavor partners. They complement the fresh tastes of spring greens.

Difficulty: Easy

Cook Time: 30 mins

Serves: 4 People

PREPARATION

1. Snap off woody asparagus spear bottoms. Discard. Cook tender parts in simmering, lightly-salted, water until tender-crisp, four minutes. Drain, rinse in cold water and pat dry. Cut spears in half lengthwise. Set aside.

2. Cut Asiago PDO into ½” (8 mm) cubes. Set aside.

3. Cut Speck Alto Adige PGI into ¼” (6 mm) cubes. Heat 1 teaspoon (5 ml) olive in a nonstick pan set over medium. Add Speck and cook until golden, 3½ to 4 minutes, stirring constantly. Remove from the pan, drain on paper towels, and set aside to cool.

4. Combine first 5 ingredients in a large salad bowl. Toss with extra virgin olive oil, season with salt and pepper to taste, and toss again with white balsamic vinegar.

5. Divide among four plates and serve.

INGREDIENTS

20 medium spears asparagus

7 ounces (200 g) Fresh Asiago PDO, without rind

3½ ounces (100 g) Speck Alto Adige PGI, without rind

4 ounces (115 g) 4 cups of mixed spring greens

2 tablespoons (20 g) minced sweet onion or shallot

4 teaspoons (20 ml) extra virgin olive oil

Sea salt and freshly ground pepper

4 teaspoons (20 ml) white balsamic vinegar

INGREDIENTS

20 medium spears asparagus

7 ounces (200 g) Fresh Asiago PDO, without rind

3½ ounces (100 g) Speck Alto Adige PGI, without rind

4 ounces (115 g) 4 cups of mixed spring greens

2 tablespoons (20 g) minced sweet onion or shallot

4 teaspoons (20 ml) extra virgin olive oil

Sea salt and freshly ground pepper

4 teaspoons (20 ml) white balsamic vinegar

PREPARATION

1. Snap off woody asparagus spear bottoms. Discard. Cook tender parts in simmering, lightly-salted, water until tender-crisp, four minutes. Drain, rinse in cold water and pat dry. Cut spears in half lengthwise. Set aside.

2. Cut Asiago PDO into ½” (8 mm) cubes. Set aside.

3. Cut Speck Alto Adige PGI into ¼” (6 mm) cubes. Heat 1 teaspoon (5 ml) olive in a nonstick pan set over medium. Add Speck and cook until golden, 3½ to 4 minutes, stirring constantly. Remove from the pan, drain on paper towels, and set aside to cool.

4. Combine first 5 ingredients in a large salad bowl. Toss with extra virgin olive oil, season with salt and pepper to taste, and toss again with white balsamic vinegar.

5. Divide among four plates and serve.

To learn more about Asiago PDO click here