Ingredients for 4 people:

• 24 asparagus tips
• 20g black truffle
• 2 tablespoons of extra virgin olive oil
• salt

Preparation:

Cook the asparagus tips in lightly salted water, drain then cool in water and ice for a few minutes.
Arrange the asparagus, black truffle and a drizzle of extra virgin olive oil on a plate with 4 slices of
Salame Brianza

Wine Pairing: Greco Di Tufo DOC

Provenance: Campania

Grapes: Greco di tufo

Colour: deep and golden

Aroma: ample and fruity with apricot and citrus

Flavour: rich, full and full-bodied, supported by good acidity. Very persistent