Today we went out for lunch for the very first time with Samuele and to be honest just for the very first time since he was born. We went to a small town in the Piedmontese mountains called Sassiglioni di Vocca. Located in green with a marvelous view this tiny osteria “La Piovatta” prepares the most delightful dishes. Today we had a menu with all kinds of asparagus dishes: Venere rice with smoked trout and asparagus, asparagus flan with parmesan cream, ravioli in butter asparagus sauce and more. Absolutely divine!
Samuele has been like a little angel. Even though he was having the fever for the last 2 days, he behaved perfectly even though it was his first time in a restaurant and with strangers 😉 I think we can do this more often!
To stay asparagus minded I’m sharing a yummy asparagus appetizer. Simple and very tasty! Shortcrust pastry-wrapped asparagus with speck and parmesan cheese! Oh YES!
Shortcrust Pastry-Wrapped Asparagus
shortcrust pastry (pasta brisée)
10 slices bacon (I used speck Alto Adige)
parmesan cheese, grated
Preheat the oven to 150ºC / 300ºF.
Wash the asparagus and cut off the bottom of asparagus as it is tough and stringy. Put in a pan with water. Add salt and let it boil for 10 minutes.
Cut the shortcrust pastry into long strips.
Put some parmesan cheese on a slice of bacon. Wrap the asparagus in bacon. And wrap this in the strip of shortcrust pastry. Sprinkle some sesame seeds on top. Repeat with all 10 asparagus. Put them on a baking tray covered with parchment paper. Bake in the oven for 15/20 minutes or until golden.
Buon Aperitivo! ♥