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
and this time I wanted to prepare them in a simple salad.
Salad with these vegetables turned out to be a success!
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.
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:
- Recipe, text only: to print or download.
- Although many indicate as an ideal cooking in water (vertical and with the discoveries tips), I still prefer the one lying down and steam:
flavor and texture will earn much.
- There is also talk of asparagus: Milano-style asparagus, white Bassano asparagus with egg sauce Venetian, Ragout of asparagus, Chicken rolled with asparagus, Risotto with asparagus