- 20 asparagus
- 4 small handful of mixed salad
- 8 cherry tomatoes
- extra virgin olive oil
Wash and boil the asparagus, cut into cubes, leaving the tips whole; take 4 serving plates, place a coppapasta in the middle, fill it with a little ‘of salad that you have previously seasoned with salt and extra virgin olive oil, add the asparagus diced, a little ‘of salad and arrange the asparagus tips in a radial pattern around the coppapasta. Released from the salad coppapasta and decorated with a cherry tomato engraved flower and a hint of asparagus engraved. Decorate with the tomatoes into wedges between the asparagus. Finish the dish with a drizzle of extra virgin olive oil and drops of balsamic vinegar glaze.