Ingredients

• 300 g crescenza cheese
• 250 g agretti
• 1 pcs courgette
• 100 g milk
• 4 pcs white asparagus
• 2 pcs spring onions
• chopped chervil
• extra virgin olive oil
• salt
• pepper

For the recipe of bunches of vegetables and crescenza sauce, peel the asparagus, cook them in boiling salted water for about 6-7 minutes and cool them in water and ice. Divide them in half lengthwise. Clean the onions, eliminating the green part, the outer sheaths and the barbine. Boil them in salted water for 3-4 minutes and cut them in half lengthwise. Wash and clean the agretti and scald them in boiling salted water for 2-3 minutes. Cut the courgette into very thin strips. Prepare a sauce by blending the crescenza with an immersion blender, 2 tablespoons of chopped chervil, milk, a pinch of salt and freshly ground pepper. Divide the vegetables into 4 bunches and wrap them in courgette ribbon. Arrange the bunches on the plates, season with oil, salt and pepper and serve, accompanying them with the crescenza sauce.

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