Tag: Asparagus

Recipe Salad of asparagus, cardoncelli and speck – Italian Cuisine

Recipe Salad of asparagus, cardoncelli and speck


  • 40 g a thick slice of speck
  • 12 pcs asparagus
  • 2 pcs cardoncelli mushrooms
  • 1 pc clove of garlic
  • chervil
  • salt
  • extra virgin olive oil

For the salad of asparagus, cardoncelli and speck, peel the asparagus, cut them into lozenges, boil them in boiling salted water for 2 minutes and cool them in ice water. Dry them on kitchen paper, season with a little oil and a pinch of salt. Cut the speck into small strips. Peel the mushrooms and cut them into small pieces. Heat 2 oil pans in a pan with the crushed garlic clove and peel them and brown the cardoncelli for 2-3 minutes; salt them. Release the pan, add 1 tablespoon of oil and brown the speck strips for 1 minute. Spread the asparagus, cardoncelli and chervil into the bowls and complete with the speck.

Recipe Carpaccio of swordfish and asparagus with raspberry sauce – Italian Cuisine

Recipe Carpaccio of swordfish and asparagus with raspberry sauce


  • 400 g carpaccio of swordfish
  • 50 g raspberries
  • 40 g hazelnuts
  • 8 pcs asparagus
  • White wine vinegar
  • fresh coriander
  • salt
  • extra virgin olive oil

For the recipe of swordfish carpaccio and asparagus with raspberry sauce, blend the raspberries with 1 tbsp
of vinegar, 2 tablespoons of oil and a pinch of salt, obtaining a sauce. Peel the asparagus to remove the toughest final part, peel the stems, then slice them very finely, using the mandolin or potato peeler, so as to make ribbons. Place the swordfish carpaccio spread out on the plates, spread the asparagus ribbons on top, the chopped hazelnuts, a few coriander leaves and drops of raspberry sauce.

Recipe Carotine and asparagus with peanut sauce – Italian Cuisine

Recipe Carotine and asparagus with peanut sauce


  • 150 g unsalted roasted peanuts
  • 130 g peanut oil
  • 40 g ketchup
  • 15 g soy sauce
  • 8 pcs asparagus
  • 8 pcs baby carrots
  • Tabasco
  • White vinegar
  • salt
  • pepper
  • extra virgin olive oil

For the recipe of carrots and asparagus with peanut sauce, peel the asparagus, peel the carrots and boil them in salted water for 3 minutes; drain and place them in a baking pan lined with baking paper, season with oil and salt and bake at 200 ° C for 15 minutes. Blend the peanuts with soy sauce, peanut oil, ketchup 4 tablespoons of vinegar, 1 teaspoon of Tabasco, a pinch of salt and freshly ground pepper, obtaining a sauce. Serve with vegetables.

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