Zambana Asparagus, Nuts and Vezzena Salad
Peel a bunch of Zambana asparagus, cutting them into strips.
Prepare the dressing by mixing together 3 tablespoons of DOP Garda Trentino extra virgin olive oil, 3 tablespoons of aromatic Trentino vinegar and 1 teaspoon of mustard.
Roughly chop a handful of Bleggio nuts before serving the asparagus salad, drizzled with the vinaigrette and sprinkle with the chopped nuts and shavings of seasoned Vezzena cheese.
The dish is best served with a glass of Müller Thurgau.