Ingredients

• 40 g a thick slice of speck
• 12 pcs asparagus
• 2 pcs cardoncelli mushrooms
• 1 pc clove of garlic
• chervil
• salt
• extra virgin olive oil

For the salad of asparagus, cardoncelli and speck, peel the asparagus, cut them into lozenges, boil them in boiling salted water for 2 minutes and cool them in ice water. Dry them on kitchen paper, season with a little oil and a pinch of salt. Cut the speck into small strips. Peel the mushrooms and cut them into small pieces. Heat 2 oil pans in a pan with the crushed garlic clove and peel them and brown the cardoncelli for 2-3 minutes; salt them. Release the pan, add 1 tablespoon of oil and brown the speck strips for 1 minute. Spread the asparagus, cardoncelli and chervil into the bowls and complete with the speck.

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