Ingredients for 4

Recipe courtesy of Ristorante Al Picaron, San Daniele del Friuli 100 g of Prosciutto di San Daniele

• 500 g of boiled green asparagus
• 100 g of strawberries
• 200 g of egg mimosa
• Mixed salad, as needed
• Extra virgin olive oil, as needed
• Vinegar, as needed
• Salt and pepper, as needed

PREPARATION 

Cut the asparagus into diamonds of 2/3 cm; cut the Prosciutto di San Daniele into medium strips; dice the strawberries. Assemble the hors d’oeuvre by layering various salads, asparagus, egg mimosa, and strawberries. 

Finish with the strips of Prosciutto di San Daniele to form a nest and dress with oil, 

vinegar, salt, and pepper. Serve with croutons of well-toasted homemade bread.

RECOMMENDED WINE 

Pinot Bianco, Sauvignon