Ingredients:
2 bunches of asparagus, trimmed
4 oz. speck (smoked prosciutto) thinly sliced
2 Tbsp. Rosemary Olive Oil
2 tsp. Sicilian White Lemon Balsamic
2 1/4 tsp. Saltwest Naturals Smashed Peppercorns
Fill a large pot 3/4 full of 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 400F. Line a large baking sheet with 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 Oil and the Lemon Balsamic and season with the smashed peppercorn 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.
