-
1
Place a baking sheet under the broiler and preheat the broiler at its hottest setting.
-
2
If you are preparing asparagus, snap off the stems at the natural break and discard the stems.
-
3
Place the fave or asparagus in a large bowl, drizzle with the olive oil, sprinkle with the salt, and coarsely grind the pepper over them.
-
4
Toss to coat the vegetables with the seasonings.
-
5
Open the broiler and spread the vegetables in a single layer on the baking sheet, taking care as it will be very hot.
-
6
(We are trying to imitate the effect of a pizza oven.)
-
7
Roast the vegetables for 12 to 15 minutes, until they are browned but still al dente, turning them occasionally so they brown evenly.
-
8
To serve, drape one slice of speck in a semicircle on each of four plates and lay one fava pod or asparagus spear on each slice of speck.
-
9
Drape another slice of speck on the fava or asparagus and lay another fava pod or asparagus spear on the speck at a 45-degree angle to the first.
-
10
Repeat, draping a slice of speck and laying the third fava pod or asparagus spear at a different angle than the others to create an irregular stack.
-
11
Drizzle 1 tablespoon of finishing-quality olive oil, coarsely grind black pepper, and use a microplane or another fine grater to grate a light layer of Parmigiano-Reggiano over each serving.
-
12
Kerner (Alto Adige)
