Ingredients

• 850 g asparagus
• 120 g balsamic vinegar
• 12 pcs strawberries
• lemon
• Parmigiano Reggiano Dop
• extra virgin olive oil
• salt
• pepper

For the recipe of asparagus, strawberries and parmesan wafer, peel the asparagus and boil them in boiling salted water for 5-6 minutes; drain them, cool them in ice water and cut them in half lengthwise. Divide a few strawberries into wedges; blend the others with 50 g of olive oil, a splash of lemon juice, a pinch of salt and freshly ground pepper, then strain the sauce. Boil the balsamic vinegar for 5 minutes, turn off the heat and let it cool. Cook 3 tablespoons of grated Parmesan in a non-stick pan for a couple of minutes; let it cool, getting a waffle. Season the asparagus with a little oil and a pinch of salt, distribute them on the plates, complete with the strawberry slices and parmesan flakes; accompanied with strawberry sauce and balsamic vinegar.

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