Cook the asparagus in salted water (0.5 l of water, 10 g of salt, 5 g of sugar). Then cut them into bite-sized 1 cm pieces. Dice the Asiago Fresco PDO into 1 cm cubes and cut the PGI Speck Alto Adige into 1 cm strips. Sauté the speck in a pan until it becomes crispy. Add it to the Fresh Asiago PDO to the asparagus and to the seasonal salad arranged in a bowl. Stir and toss with olive oil, salt, pepper, and with a few drops of balsamic vinegar to taste.

Preparation time: 20 min