Tower of asparagus

05950 SMALL COLUMN of green asparagus and BURRATA CHEESE INGREDIENTS for 4 PEOPLE 30 green asparagus, a burrata, a bit of nutmeg, 4 clumps of chervil, extra virgin olive oil, salt, pepper clean the asparagus gently scraping the stalks with a Pocket knife or a peeler and pareggiandoli at the base to eliminate the hardest part and earthy.

Wash them under running water and tie in bundles with twine.

Place in a pot of boiling salted water that covers up to 2/3 so that the spikes protrude from the water at least 4 fingers.

Cover and cook for 7 or 8 minutes.

Drain them and raffreddateli in iced water.

Drain and pat dry on paper towels.

Remove the wire and cut the tips before the length of 6 cm and then in half lengthwise.

Arrange on each plate a circle of metal or plastic with a diameter of 6 cm anointed with oil.

Place the asparagus tips along the edge with the cut side toward the outside.

Cut asparagus stalks into small cubes and mix them with the inside of the burrata.

Spiced with nutmeg and add salt and pepper.

Put the mixture into a pastry bag and squeeze it inside the Crown of asparagus.

Gently pull the headbands, sprayed with a little oil and garnish with Chervil Tufts.