Grilled asparagus with Lardo di Colonnata

Grilling produces an intense flavour as the sugars in the asparagus caramelise, making the asparagus suitable for combining with other strong flavours. In this recipe, we finish off the asparagus with Lardo di Colonnata, which adds a very pronounced flavour.

Grilled asparagus with Lardo di Colonnata

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classic cooked asparagus, still slightly firm



olive oil



Lardo di Colonnata

Preparation method

  • Cut the classic cooked asparagus in half lengthways and sprinkle with olive oil.
  • Grill the asparagus on a hot grill, barbecue, or grill pan. Ensure dark brown grill markings are left on the asparagus but make sure they do not become black.
  • Place them on the plates and finish with wafer thin slices of Lardo di Colonnata which will melt slightly on top.

Serving suggestions

  • As a vegetable garnish with meat dishes or with firm fish types that have been fried or grilled.
  • As part of a salad, e.g. with spinach, goat's cheese, and honey.

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