Fresh asparagus with pecorino al tartufo

Fresh asparagus with pecorino al tartufo

When fresh asparagus are in season, we love eating them with mousseline sauce, what about trying a new and delicious recipe ?



  • Fresh asparagus - 500gr
  • Pecorino with truffles - 100gr
  • Rucola salad - 100gr
  • Extra virgin olive oil - 2 tablespoons
  • Balsamic vinegar Il T inello Orange label - 1 tablespoon





  1. Carefully peel away the rough skin from the bottom half of the spears with a vegetable peeler.
  2. Tie the asparagus into small bundles.
  3.  Bring a large pan of salted water to the boil and cook the asparagus for 3 - 6 minutes (depending on size) until tender/al dente.
  4. Transfer the asparagus to cold water immediately in order to maintain their green colour.
  5. In the small bowl, mix together the balsamic vinegar, the olive oil  and season with salt and pepper.
  6. In the bowl, toss the rucola with the dressing sauce.
  7. In the plate, place nicely in the middle some rucola, add on top some asparagus, then add some thinly slice of pecorino.
  8. Serve immediately. 


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