2 ounces of fresh Porcini mushrooms
2 each jumbo asparagus
1 ounce of Parmigiano Reggiano
1 spoon of extra virgin olive oil (D.O.P.)
sea salt and fresh ground black pepper
Fresh shaved Porcini mushrooms, asparagus and Parmigiano Reggiano".
Clean and the jumbo asparagus, then thin shaved with a potato peeler starting from the end to the top, put it in a bowl, shaved the Porcini mushrooms also seasoned with sea salt and the fresh ground pepper, allow few minutes to the sea salt to start the curing process and you will see some water from the to vegetable will start to appear on the bowl, at this point add the extra virgin olive oil with the fresh shaved Parmigiano Reggiano, tossed and mixed all the ingredients and serve.