Asparagus salad and mint peaches

3.5 ounces (100 gr). di thin asparagus, trimmed
4 peaches from Volpedo
1.4 tablespoon (20 gr.) di basil leaves
1.4 tablespoon (20 gr.) di mint leaves
1.7 ounces (50 gr). rocket or arugula
1 pizzico di zenzero macinato
olive oil
salt
a pinch of groun ginger

Trim asparagus, cook in a large pot of salted, boiling water until just tender, about 5 minutes.Transfer to an ice bath to stop the cooking, then drain and pat dry. Wash peaches, cut into slices and cook in a pan about 3 or 4 minutes. Keeping aside the spears, wash mint and basil leaves and chop roughly. Pour the aromatic herbs in a boul, dress with salt olive oil and a pinch of ginger and stir to blend the ingredients. Trim, wash and drain the rochet. Place the asparagus in the plates, scatter the peach slices over top, dress with aromatic herbs sauce and serve.

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