Start with the white asparagus. Boil them in salted water until tender; drain and blend them together with vegetable broth and a drizzle of oil until creamy. Cut the green asparagus into rounds; sauté in a pan with oil, salt and pepper, about 5 minutes.
Cook the Girasoli dried tomatoes, basil and burrata Nonna Rina in the same water in which you previously boiled the white asparagus, for 3 minutes.
Drain them directly in the pot along with the green asparagus, tossing them for a few moments.
Plate and serve the sunflowers together with the creamy white asparagus, the toasted and sliced almonds and a few fresh mint leaves to scent.
Enjoy!
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
