Ristorante “Abbazia Pomposa”
Ingredients and quantities

Quantities for 4 people:

  • 1 shallot
  • 1kg of green asparagus
  • 100g Colonnata lard
  • 4 field mushrooms
  • 50g Pecorino cheese
  • chives
  • extra-virgin olive oil
  • 50g lamb’s lettuce
  • 50g wild radicchio
  • salt
  • pepper
Accompanying wines:
Bosco Eliceo Sauvignon

Crispy asparagus salad with fresh mushrooms and Pecorino cheese

Type of recipe: Appetizers

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Preparation method:

Remove the woody part of the asparagus, wash the remaining part and slice lengthwise. Cut the lard into small cubes and chop the shallot. Sauté the lard, asparagus and shallot in a pan with a drop of extra-virgin olive oil. Season with salt and pepper to taste. Put the mixed lamb’s lettuce and radicchio leaves on a plate. Top with the crispy asparagus, finely sliced mushrooms and shavings of Pecorino cheese. Drizzle with a drop of extra-virgin olive seasoned with chopped chives.

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