Serves 6: 10 fresh white asparagus spears, thin slices of Parmigiano-Reggiano cheese, salt, Moletto Integrale extra-virgin olive oil.
To prepare: Diagonally cut the raw asparagus into thin slices. Divide the slices onto plates, dress with salt and extra-virgin olive oil and top with the parmesan slices.
Recommended wine:
Sauvignon Igt Veneto Orientale