In a mixing bowl, combine the Brussels sprouts, speck, and olive oil. Season with a pinch of salt and lots of black pepper. Mix to combine. use your hands or a slotted spoon to transfer the Brussels sprouts to a sheet pan, leaving any extra oil in the bowl. Nudge the Brussels sprouts so that the cut side is flat on the pan.
Bake 10-15 minutes, or until the sprouts are golden brown on the bottom but still bright green, and the speck is crispy. Remove from the oven and stir in shredded asiago and balsamic vinegar.