Cauliflower slices and raw asparagus curls

(For 4 portions)

• 1 piece of cauliflower
• 1 jar of crema di tartufi bianchi Tartivo
• cup of Persinette Cress 
• 4 thick asparagus
• 1 jar of salsa tartufata Tartivo
• cup of Mustard Cress

Cauliflower:

• Wash and cut the cauliflower into slices of about 4 mm.
• Spoon a little crema on each slice of cauliflower and place a few sprigs of Persinette Cress.

Asparagus:

• Peel the asparagus. Use a slicer to cut fine slices or strands of asparagus.
• Be gentle and make a knot with each string without over-tightening it so that it does not tear.
• Spoon a little tartufata on each curl and place a few sprigs of Mustard Cress.

To finish off:

• Make as many as you want and place on a plate.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 10 minutes 
Techniques: veggies
Plate: Wild Grey Plate