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Asparagus wrapped in bresaola

[slideshow_deploy id=’1403’]


  • 10 asparagus, trimmed
  • 10 bresaola slices
  • 1 leek
  • olive oil
  • sunflower oil
  • white truffle oil (a few drops)
  • lemon juice
  • coarse salt


  1. Preheat oven, air 170ÂșC.
  2. Wash the asparagus.
  3. Wrap a slice of bresaola around each asparagus spear.
  4. On a baking sheet covered tray, place the asparagus next to each another. Sprinkle with olive oil and salt and bake for about 15 minutes.
  5. Cut the leek lengthwise (size of a match) and fry them in the sunflower oil.
  6. Let them dry on kitchen paper until your asparagus are ready.
  7. Garnish the asparagus with the leek and truffle oil and serve.


Asparagus wrapped in bresaola

Asparagus wrapped in bresaola

Published in Appetizers Meat Recipes Red Meat


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