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By Chef Alessio Bagnoli<\/span><\/em><\/p>\n A simple yet refined appetizer that celebrates the arrival of spring. Marinate the yolks. Clean and blanch the asparagus. Saut\u00e9 in a pan. 4. Plate the dish. You can finish the dish with a few shavings of Tuscan pecorino cheese or a sprinkle of bottarga for a bolder flavor. A dish that celebrates spring with taste and simplicity. By Chef Alessio Bagnoli A simple yet refined appetizer that celebrates the arrival of spring.Asparagus, a seasonal vegetable with an elegant flavor, meets the creaminess of marinated egg yolk in…<\/p>\n","protected":false},"author":1,"featured_media":8301,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","footnotes":"","_fp_seo_title":"","_fp_seo_meta_description":"","_fp_seo_focus_keyword":"","_fp_seo_meta_canonical":"","_fp_seo_meta_robots":"","_fp_seo_geo_claims":"","_fp_seo_geo_expose":"","_fp_seo_geo_no_ai_reuse":""},"categories":[484],"tags":[515,517,538,812,813,841,850,851,885,886,887,888,889,890,891,892],"class_list":{"0":"post-8349","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news-en","8":"tag-villa-dianella-en-2","9":"tag-vinci-en-2","10":"tag-empoli-en","11":"tag-cucina-toscana-en","12":"tag-tuscan-cuisine-en","13":"tag-tuscany-en","14":"tag-olio-extravergine-di-oliva-toscana-en","15":"tag-tuscan-extra-virgin-olive-oil-en","16":"tag-ricette-di-primavera-en","17":"tag-antipasti-toscani-en","18":"tag-abbinamento-vino-bianco-en","19":"tag-spring-recipes-en","20":"tag-tuscan-appetizers-en","21":"tag-white-wine-pairing-en","22":"tag-ingredienti-stagionali-en","23":"tag-seasonal-ingredients-en"},"yoast_head":"\n
Asparagus<\/strong>, a seasonal vegetable with an elegant flavor, meets the creaminess of marinated egg yolk<\/strong> in a dish that balances subtle contrasts and textures. A recipe rooted in local tradition and nature \u2014 perfect for those who love well-executed, essential cuisine. <\/span><\/p>\n
\nIngredients (serves 4)<\/span><\/h3>\n
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\nPreparation<\/span><\/h3>\n
\n<\/strong>In a bowl, mix the salt and sugar. Spread half of the mixture in a container, make 4 small indentations, and gently place the yolks in them. Cover with the remaining salt and sugar mix. Seal and let marinate in the fridge for 2 hours<\/strong>. The yolks will firm up and develop a creamy texture. <\/span><\/p>\n
\n<\/strong>Wash the asparagus, trim the woody ends, and peel slightly if needed. Blanch them for 2-3 minutes in salted water, then cool them quickly in ice water to preserve their color and stop the cooking process. <\/span><\/p>\n
\n<\/strong>In a hot pan, drizzle some Dianella extra virgin olive oil and lightly saut\u00e9 the asparagus until just golden.<\/span><\/p>\n
\n<\/strong>Arrange the warm asparagus on the plate and gently place a portion of marinated yolk on top of each serving. Drizzle with a bit of raw olive oil and a grind of black pepper. <\/span><\/p>\n
\nChef’s Tip<\/span><\/h3>\n
The marinated yolks can also be prepared in advance: after 2 hours of marination, they can be stored in the fridge for 2-3 days. <\/span><\/p>\n
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\nBest paired with a fresh white wine<\/strong> or a classic method sparkling wine <\/strong>from our cellar.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"