We’ve been on this Calabrese Salami kick. It’s got a deep, meaty flavor and a rich heat that pairs beautifully with so many things. Tonight we were cooking asparagus and decided to embrace the idea of finger food. We wrapped the salami around the cleaned asparagus and roasted it in the oven. We didn’t take them all the way to crispy because sometimes the asparagus overcooks and the salami becomes too intense. Instead, we went for tender and juicy, all the way around. These beauties are perfect for picking up and savoring slowly without any silverware involved. They are dripping with flavor, which makes licking your fingers a requirement. Sometimes two ingredients are all you need.
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