Asparagus, colatura di Cetara, olive oil evo

 Asparagus, colatura di Cetara, olive oil evo , white vinegar of Modena, salt white pepper, parsley,  parsley oil, red tuna bottarga

 

asparagus from Dutch Limburg cooked  in salted water 10 mn , leave to stand for 30 minutes fire off

vinaigrette with colatura di Cetara, parsley, olio evo, aceto di Modena, sale, pepe bianco, red tuna bottarga

served lukewarm