Ingredients
Base recipe = 2 servings.
Pin
- 113 g fresh porcini mushrooms, thinly shaved
- 80 g jumbo asparagus spears, thinly shaved
- 57 g Parmigiano Reggiano, shaved
- 27 g D.O.P. extra-virgin olive oil
- Sea salt & freshly ground black pepper, to taste
🥕 Vegetarian
🚫🌾 Gluten-Free
Preparation
- Shave asparagus from base to tip with a peeler; place in a chilled bowl.
- Shave porcini and add to the bowl. Season with sea salt and black pepper; rest briefly to release a little moisture.
- Dress with D.O.P. extra-virgin olive oil and fold in shaved Parmigiano. Serve chilled or at room temperature.
| Calories | 230 kcal |
| Total Fat | 17 g |
| Carbohydrates | 8 g |
| Protein | 12 g |
| Fiber | 3 g |
| Sodium | 300 mg |
| Sugars | 3 g |