- 400g fresh Stracciatella cheese
- 240g asparagus
- 160g cucumber
- Salt, pepper
- Olive oil
1. Wash the asparagus spears and peel the cucumbers. Blanch the asparagus (cook the asparagus for 20 seconds in boiling water, then immediately drain and cool them down), then dry them. Sprinkle with some salt and pepper. Do the same with cucumbers – sprinkle with some salt and pepper and allow to cool in a fridge for one hour.
2. Place the Stracciatella cheese on a plate and add the asparagus and cucumbers on the side. You can decorate the appetizer with edible flowers, for example flowers of the with borage plant or nasturtium flowers. Season with salt and pepper and splash of olive oil.