Green and white asparagus with dried smoked meat and walnut dressing
Peel the white asparagus and cut off the end (2 - 4 cm). Slice the asparagus lengthways and then cut in four.
Heat a heavy casserole, put in a little olive oil and add the chopped white asparagus. Fry for 5 minutes, not letting the asparagus brown. Add the dressing and bring almost to the boil.
Leave everything to cool in the fridge. Blanche the green asparagus and cut off the end (approximately 2 cm). Slice the green asparagus lengthways and then cut in four. Peel the tomato, remove the seeds and cut into strips.
Wash the lettuce thoroughly and separate the leaves. Cut the black olives in pieces.When the dressing is cold, add the green asparagus, tomato, olives, chopped basil and strips of meat. Garnish with the lettuce.
Tip: Do not keep in the fridge as dressing will soak into the green asparagus, which will then go brown.
- 200 gr white asparagus
- 100 gr green asparagus
- 2 peeled tomatoes
- 15 black olives
- 1 head of green lettuce (Lollo verde)
- 12 slices of round dried smoked meat (not cut too thin, 1 in strips)
- 40 gr walnuts, chopped
- olive oil for frying
- For the dressing:
- 50 ml walnut oil
- 50 ml sunflower oil
- 100 ml balsamic vinegar
- 2 tbs. honey
- 1 handful of basil
- salt and pepper