52 weeks project: 17/52 weeks
Ingredients for 2 people
1 bunch of white asparagus
2 tuna steaks
6 pome dei Mori tomatoes
1 tbsp green pepper grain
1 glass of vermentino
EVO oil
2 pinch of salt
Preparation
Wash and cut the woody part of the asparagus, place them in a pan with a punchbag salt and EVO oil and gently cook until tender (add 1/2 glass of water to keep the moist). Plate the asparagus creating a 2 layer grid.
Hear a frying pan, add the pepper grains, the tomatoes, EVO oil and pinch of salt until piping hot, place the tuna steak and pour half of the wine. After 2 minutes, turn the steak, pour the remaining wine and cook for another 2 minutes. Once ready, gently place the steak on the asparagus grid and add the roasted tomatoes to garnish the plate. Serve immediately, nicely accompanied with a glass of vermentino.
