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WILD ASPARAGUS AND MARINATED ANCHOVIES SALAD WITH PRAWNS MAYONNAISEIngredients- For the asparagus: 12 spears of wild asparagus, 70 g cured jam, 1 tbs Modena vinaigrette, 3 tbs olive oil. For the marinated anchovies: 8 clean anchovies, 1 tbs cider vinegar, 3 tbs olive oil, 3 tbs wine. For the prawns mayonnaise: 4 tbs mayonnaise, 8 prawns.
Preparation- For the asparagus: Peel the asparagus and boil them slowly. Whip the Modena vinaigrette.
For the marinated anchovies: Clean the anchovies and introduce them in the marinade. Let them marinate for 12 hours.
For the prawns mayonnaise: Peel the prawns and set aside their coral (reddish juice inside their heads). Mix the mayonnaise with the coral from the prawns.
End and Presentation- Lay the anchovies on the bottom of a round mould, lay the wild asparagus with the cured ham all over the anchovies.
Spread the prawns mayonnaise on the base of the dish with the sauté prawns.
Dress with the Modena vinaigrette.