A perfect first course for first outdoor meals.

To prepare the rice salad with speck and asparagus first cook 300 g of Flora Bell’Insalata rice in a pot full of boiling salted water. Once cooked, drain the rice and put it aside.

Meanwhile, clean the asparagus by removing the tough part of the stem and boil them in a pot full of boiling water. Once they are ready, proceed by cutting them in half and then cutting the tips crosswise.

At this point, cut the 200 g of speck into cubes and brown them in a hot pan. Then add the rice and asparagus and sauté for one minute.

Serve and garnish as desired with tufts of fresh sprouts.