Fave or Asparagus al Forno with Speck and Parmigiano-Reggiano

1. 1

   Place a baking sheet under the broiler and preheat the broiler at its hottest setting.

2. 2

   If you are preparing asparagus, snap off the stems at the natural break and discard the stems.

3. 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. 4

   Toss to coat the vegetables with the seasonings.

5. 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. 6

   (We are trying to imitate the effect of a pizza oven.)

7. 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. 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. 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. 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. 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. 12

    Kerner (Alto Adige)

* Per serving · 4 servings · Values may vary.