Salad with Asparagus (Insalata con Gli Asparagi)
Instructions
Wet the couscous with 40 cl of lukewarm water after it is put into a bowl.
Add salt and let "bloat" for 20 minutes stirring often.
Scrape asparagus, trim away the hard part, wash and boil them.
Shelled peas, rinse and cook in a little water for about 15 minutes.
Drain the vegetables.
Cut the asparagus into chunks and put them in a pan with 4 tablespoons oil, leek, sliced and washed away the peas.
Add salt, add a scant teaspoon of cinnamon, fennel seeds and a good ground clove flavored pepper.
Cook vegetables vibrant focus for 5 minutes.
Chop the chicory, wash it and dry it.
Mix the couscous and add vegetables to spices (if in the meantime you are cooled, let them cool).
Complete with a couple of tablespoons of oil.
Stir gently and serve.
Ingredients and dosing for 4 persons
- 200 g of couscous
- 250 g of asparagus
- 100 g of veronese radicchio
- 1 leek
- 500 g of fresh peas
- 1 teaspoon of cinnamon powder
- 1 teaspoon of fennel seeds
- 6 tablespoons of olive oil
- Salt
- Minced 1 of clove flavored pepper