We take advantage of the best moment of the spring vegetable to prepare a very simple and tasty recipe that can serve as first or garnish
You know that we are in salad season and in the comedist we drive us crazy mixtures of raw and non -raw vegetables of all fur. The salad that concerns us, from trigueros and dry or confit tomato is wisely seasoned and accompanied by creamy cheese Mascarpone (better than Burrata). With the trigueros at their best – you can also use normal green if you do not find them – and well -chosen condiments the result is unbeatable.
If you give you courage to use dry tomatoes because this is an ingredient that you do not locate in your area or because you find fresh quality tomatoes, use them, do not hesitate. I am quite a forof of the dried tomatoes packaged in oil, develop a delicious sweetness and a concentrated flavor, as is natural when losing their water, and they have the comfort of the preserves, which you can always have them by hand. If you can afford it, use a good extra virgin olive oil: any salad looks more.
Difficulty: None more than using a good product, dress it to your liking and present it with grace
Ingredients
For 4 people
- 80 g of mascarpone cheese
- 1 tablespoon of liquid cream
- 12 green asparagus
- 50 g of boneless black olives
- 40 g of tomatoes confited in oil or dry oil
- 10 basil leaves
- Lemon juice to taste
- 1 tablespoon of virgin olive oil
- Current and scales salt
- Freshly ground pepper
Instructions
Mix in a bowl the cheese cheese with the cream and salt and pepper. Keep covered in the fridge.
Clean the trigueros, clicking the most woody base to discard it, chop to taste, put them in a microwave suitable container and cook them at maximum power of six to seven minutes, covered, or until they are tender. Tip: You can cook them in water if you don’t have microwave.
If you want to add another flavor point, sauté them over fire in a little olive oil to toast them (or pass them for a few minutes through the air fryer to maximum power with a few drops of olive oil).
Chop the drained olives. Drain your oil tomatoes and cut them equally into small pieces. Chop the basil.
Reserve the trigueros tips apart and mix the stems with tomatoes, olives and basil. Season with lemon juice and a half tablespoon of virgin olive oil.
Distribute the mixture of vegetables between four dishes, decorate each with three tips of asparagus and crown with a mascarpone spoonful. Season with a thread of olive oil, freshly ground pepper and salt scales.
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About the firm
Chemistry and translator of English training, gastronoma by passion since 2013. Gastronomic disseminator and photographer for food marks or media such as the Compidist and ‘Bon Viveur’, cooking teacher at the Alambique School of Madrid, reches in his blog ‘The winter guest’ and where he takes the wind, gastronomically speaking.
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