Asparagus and speck make a light and tasty side dish. Since I started making them this way there isn’t a single one left! They get devoured in an instant.
And luckily they’re super easy to prepare: with only 2 ingredients and a few minutes you’ve got a side dish that rocks!
Plus, asparagus are like personal trainers for your gut: light, cleansing and full of fiber.
Speck is the good “bad boy”: smoky, bold, but leaner than many other cured meats.
It takes just a few minutes and you have a dish that looks like it came from a mountain restaurant — you can cook it in the oven or in an air fryer.
Fresh spring asparagus taste of sunshine, green meadows and the end of winter boredom. If you add Alto Adige speck… it’s like pulling on your hiking boots and heading to the mountain hut.
It’s one of those dishes that fills you up without flattening you on the couch. Perfect for saying “I ate well” without the guilt.
Also great to serve not only as a side but as an appetizer.
I also recommend
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: Spring
Ingredients for preparing asparagus and speck
- 1.1 lb asparagus
- 3.5 oz speck
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Pot
- 1 Air fryer
- Parchment paper
- 1 Baking tray
Steps to prepare asparagus and speck
To prepare the delicious asparagus and speck, wash the asparagus thoroughly under running water and remove the toughest part of the stem. Bend the asparagus and it will break at the right point.
If you use white or very thick asparagus, peel them lightly from the middle down with a vegetable peeler from the middle down.
Bring a pot of salted water to a boil and cook the asparagus for about 8 minutes. They should be crisp-tender.
Drain them and cool them by immersing in cold water to retain color and texture.
Line a baking tray, or the basket of the air fryer, place a sheet of parchment paper and lay two slices of speck. Place 3 or 4 asparagus in the center of each slice and wrap them with the cured meat. Arrange them on the tray and bake at 356°F for 10–15 minutes or air-fry at 392°F for 5 minutes.
Serve hot
Enjoy — from Barbara!
Storage and tips
You can add shavings of Parmesan or drops of balsamic glaze for an extra touch
If you have leftovers, store them in the fridge for two days in an airtight container
Before serving I recommend reheating them in the oven or air fryer for a few minutes at 356°F
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