This is a seriously authentically flavoured oil, which was utterly delicious as an accompaniment dip for my bourbon maple red onion and feta sourdough bread (yes, this infused bread was made with one of the balsamics). The smokiness was the perfect intense-level for me personally, and it brought my appetiser to a whole new level. One of your best!
Asparagus and Speck Bundles
Ingredients:
2 bunches of asparagus, trimmed
4oz speck (smoked prosciutto), thinly sliced
2 tablespoons Basil Infused Olive Oil
2 teaspoons Sicilian Lemon White Balsamic
1 1/2 teaspoons Cyprus Flake Sea Salt
3/4 teaspoon Pepe e Aglio Seasoning
Instructions
Fill a large pot 3/4 full with water and boil over high heat. Once boiling, add the asparagus, and cook for 2 minutes, or until tender-crisp. Remove the asparagus from the pot and cool it in a large bowl filled with ice water.
Preheat oven to 400°F and line a large baking sheet with aluminum foil. Divide the blanched asparagus into bundles of 6-8 spears. Tightly wrap each bundle with a slice of speck and transfer to the prepared baking sheet, seam side down. Drizzle the bundles with Basil Infused Olive Oil and Sicilian Lemon Balsamic and season with Cyprus Flake Sea Salt and Pepe e Aglio seasoning. Place in the oven and roast for 6-8 minutes or until the speck is slightly crisp and the asparagus is tender. Remove from the oven and serve hot.