Salad with Zambana asparagus, walnuts and Vezzena



    1 bunch of Zambana asparagus
    3 tablespoons of extra virgin olive oil DOP Garda Trentino
    1 tablespoon of Trentino aromatic vinegar
    1 teaspoon of mustarda
    handful of Bleggio walnuts
    petals of Vezzana cheese

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


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