ASPARAGUS AND PARMIGIANO REGGIANO SALAD INSALATINA DI ASPARAGI E PARMIGIANO REGGIANO

Ingredients: 285g Oven roasted tomatoes in oil a handful of fresh baby spinach leaves 6-8 asparagus shaves of Parmigiano Reggiano extra virgin olive oil salt and black pepper few drops of vintage red wine vinegar (or balsamic vinegar)

Method: Wash the baby spinach leaves, steam the asparagus keeping them crunchy and drain the oven baked tomatoes from oil. Put the ingredients on a plate and dress with a mix of extra virgin olive oil, vinegar, salt and pepper. Shave of Parmigiano Reggiano and serve.

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