Asparagus wrapped in speck with béchamel: the tasty recipe ready in 20 minutes
Let’s be honest: getting children (and sometimes husbands!) to eat vegetables is a challenge worthy of a diplomacy master’s degree. The risk of serving sad, limp or — worse — watery asparagus is always around the corner and doesn’t help the cause at all.
The main issue with this recipe is often texture: if you cook them too long they become mushy, if you cook them too little they stay fibrous. My son, for example, adores béchamel (he would put it everywhere, even on cookies!), but he deeply dislikes anything green.
To turn a simple side into a guaranteed success, the secret is double texture. In this recipe I’ll show you how the speck, crisping in the oven, creates a crunchy shield that protects the tender heart of the asparagus, while the warm bed of béchamel ties the flavors together without overpowering them.
You’ll bring to the table a dish full of contrasts, perfect to prepare in advance and bake at the last minute. You’ll see, with this “holy béchamel” you’ll finally see the plate empty and even receive compliments. Get ready, because these roll-ups will soon become the star of your spring dinners
How to roast asparagus in the oven: the secret to keeping them from getting limp and watery
- Creamy Asparagus Risotto: the perfect and easy recipe
- Asparagus alla Bismarck: the secret to perfect eggs and crispy tips
- Pasta Primavera with Asparagus, Snow Peas and Peas: the perfect green mix
- Tall and fluffy asparagus omelette: grandma's recipe
- Puff pastry baskets with asparagus and bacon: the trick for a crisp, not soggy base
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 SERVINGS
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 bunches asparagus
- 12 slices speck
- 2/3 cup béchamel
- to taste Parmigiano Reggiano PDO (grated)
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste black pepper (optional)
Tools
- Peeler
- Asparagus steamer
- Baking tray
How to roast asparagus in the oven: the secret to keeping them from getting limp and watery
Wash the asparagus and remove the woody ends. Peel them lightly with a vegetable peeler starting from the middle of the stalk downwards: this is the trick to make them very tender. Blanch them in salted water for 4-5 minutes: they should remain firm (“al dente”). Drain and immediately transfer to cold water to keep the bright green color.
Take a slice of speck and wrap it around one or two asparagus spears, starting just below the tip. Arrange the roll-ups on a baking sheet lined with parchment paper. Drizzle with a little olive oil, sprinkle with Parmigiano and a pinch of pepper (if there are no children).
Bake at 356°F for about 10-12 minutes, until the speck becomes crispy. Meanwhile, warm the béchamel in a small saucepan. Create a “bed” of béchamel (find the recipe HERE) on the serving plate and lay the hot roll-ups on top. Serve immediately.
-
Notes on ingredients and substitutions
Speck: It can be replaced with cured pancetta or sweet prosciutto crudo if you prefer a less smoky flavor.
Asparagus: Choose medium-thick stalks. If they are very thin (“asparagina”), reduce the blanching time to just 2 minutes.
Béchamel: If you want a lighter version, you can use a water-based béchamel or a spreadable cheese cream diluted with a splash of milk.
Recipe variations
Show-stopping effect: Wrap the (already speck-wrapped) roll-ups in a rectangle of puff pastry. In this case, serve the béchamel on the side in a small bowl for dipping.
Main course: Add a fried egg on top of each serving at the end of cooking; the runny yolk with the béchamel is heaven!
Storage
You can prepare the roll-ups in advance and keep them in the fridge until ready to bake. You can also freeze them raw (already assembled): let them thaw in the fridge for 12 hours before baking.
Tips
For impeccable results, never cover the asparagus tips with speck or béchamel during cooking: they should remain free to become slightly crispy under the oven heat!
Can I use frozen asparagus?
Yes, but do not blanch them. Drop them directly into boiling water for 2 minutes or sauté them directly in a pan, otherwise they will become too soft in the oven.
Does speck become too salty when cooked?
Speck intensifies in saltiness when baked. For this reason, do not over-salt the water for cooking the asparagus or the béchamel.
Can the béchamel be placed on top instead of underneath?
Of course! If you prefer a gratin effect, pour the béchamel over the roll-ups in the last 5 minutes of cooking and turn on the grill. You will, however, lose the crispy effect of the speck.
