Salad with Zambana asparagus, walnuts and Vezzena

Appetisers

Ingredienti

1 mazzo di Asparagi di Zambana,
3 cucchiai di olio extravergine d’oliva DOP Garda trentino,
1 cucchiai di aceto aromatico trentino,
1 cucchiaino di senape,
una manciata di Noci del Bleggio,
scaglie di Vezzena

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Peel the Zambana asparagus and then cut them into strips. Prepare the seasoning by mixing the evo oil, the vinegar and the mustard.

Coarsely chop the Bleggio walnuts.

Serve the asparagus salad with the vinaigrette and sprinkle with the nuts and ripe Vezzena petals.

Best served with a glass of Mueller Thurgau