Biolcalenda di Maggio 2018 Auretta Pini - La cucina per intolleranti e allergici
Ingredienti: le punte di 1 piccolo mazzo di asparagi verdi e 1 di asparagi bianchi – olio – aceto balsamico – sale.
Preparazione: lavare gli asparagi e con la mandolina tagliare longitudinalmente a listarelle sottili. Raccogliere questa specie di tagliatelle di asparagi in una insalatiera e condire con olio, sale e alcune gocce di aceto balsamico.
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