Tasteful asparagus enriched with capers, cooked ham, anchovies, and parsley, seasoned with olive oil, salt, and pepper. Served with boiled carrot, wine vinegar, lemon, hard boiled egg, and crunchy bread crumbs.
Trim the asparagus by scraping the tough end of the stem with a knife from top to bottom, then wash them thoroughly.
Align the cleaned asparagus on a cutting board in groups of about ten, trim them to bring them all to the same length, then tie them into bundles and boil them in a pot of salted boiling water for about 20 minutes over moderate heat.
When cooked al dente, drain and pat them dry with a cloth.
Wrap the bottom of each bundle in a slice of cooked ham and place them side by side on a serving plate.
Gather the cleaned parsley, peeled hard-boiled egg, capers and anchovies on a cutting board and chop everything using a mezzaluna.
Put the chopped mixture in a bowl and mix it with the bread crumb previously soaked in 4 tablespoons of vinegar and squeezed.
Season the mixture with half a glass of olive oil, necessary salt, and a grind of pepper, then carefully mix until all the ingredients are well combined.
Pan
Knife
Cutting Board
Bowl
Italy
| Energy (kcal) | 71.06 |
| Carbohydrates (g) | 5.71 |
| of which Sugars (g) | 2.63 |
| Fat (g) | 2.41 |
| of which Saturates (g) | 0.76 |
| Protein (g) | 6.11 |
| Fiber (g) | 1.67 |
| Sale (g) | 0.13 |
