white Bassano asparagus salad

white Bassano asparagus salad

Waiting for the arrival of the first local asparagus, comfort me with these fantastic Bassano white kindly given to me by a friend that in this period there often travels for work.
I think the pictures speak for themselves, and that, for once, no prescription is needed:
watch and enjoy!

Yesterday I presented them in my interpretation of this classic recipe with egg sauce Venetian which fully enhances the flavor
white Bassano asparagus with egg sauce Venetian

and this time I wanted to prepare them in a simple salad.
Salad with these vegetables turned out to be a success!

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Not many ingredients are needed; the rest with a good base is useless covering its flavor:

Boiled eggs in wedges, tomatoes and shrimp just burned.
A good sprinkling of parsley and, finally, a vinaigrette vinegar correct apples by three drops of balsamic vinegar.

Nothing else.
The time required to complete and garnish dishes, asparagus just cooked (here always by me steam) had reached almost the ambient temperature; ideal to enjoy them in this capacity.

ADVICES AND NOTES:

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