Veggie stack

Veggie stack

Veggie stack


Tomato, bocconcini, Asparagus

For the dressing: Extra virgin olive oil, balsamic vinegar

Garnish: Salt & Pepper to taste, freshly chopped basil.



Blanche or grill the asparagus till soft, then assemble the stack in alternating layers. Drizzle with the dressing and enjoy as a light summer lunch, or entre.

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