The beautiful and sculptural asparagus, one of my favourite vegetables, is now in season!
Check this simple yet scrumptious light recipe which works at treat as an accompaniment to something
more substancial or just on its own
Serves 4 people
500 gr fresh asparagus
100 gr of smoked pork belly (or pancetta, chopped in small slices)
1 small bunch of fresh parsley (chopped)
1 garlic clove (minced)
2 tsp of olive oil
Salt & pepper
Steam the asparagus for 3-5 minutes. Rinse them in ice cold water, drain them and set aside.
In a small pan fry the pork belly slices until crisp. Set aside.
For the salsa verde place the parsley in a bowl, add the garlic and the oil. Mix well.
Plate the asparagus with the pork belly slices on top and sprinkled with the salsa verde.