Power Point De Trasvestis

Ingredients:

1000g asparagus

200g 50g capers 2 anchovies, prosciutto cotto


50g parsley 1 / 2 cup olive oil Salt


Pepper 1 Carrot boiled
4 Gherkins
vinegar 4 tablespoons red wine vinegar 1 lemon


1 boiled egg 1 handful of bread crumbs

Procedure:

Clean the asparagus, depriving them of the most clear and timber and wash thoroughly. Line up the asparagus on a cutting board in groups of about 10 units and balance them with the knife so that they all have about the same height. Tie them in bunches and boil in a pot with boiling salted water for about 20 minutes over medium heat. When they are cooked al dente, drain and pat dry gently with a clean cloth. Wrap the bottom of each bunch with a slice of ham ee them on a platter. With the crescent, finely chop the parsley clean, hard shelled egg, capers and anchovies, placing the mixture in a bowl and incorporate the bread previously soaked with vinegar and squeeze to give density to the sauce. Season the mixture with oil, salt and pepper and mix thoroughly with a fork to blend better. Spread the mixture over asparagus available so decorative. Garnish with lemon slices, pickled gherkins and boiled carrot washers.