Castraure (small artichokes from the Venetian lagoon) battered and fried and served with honey
In combination with:
Valdobbiadene Prosecco Superiore
DOCG “52” Brut
Toast the bread on a grill and keep aside.
Cut the hardest stem of the asparagus and remove with a potato peeler the most fibrous part.
Cook them on a grill for a few minutes on each side without seasoning, remove them from the heat, and season them with a drizzle of oil, salt, and pepper to taste.
Shell the peas and cook them in a pan with a drizzle of oil and a pinch of salt for 3 minutes.
Spread the stracchino on each slice of bread, and add the peas and asparagus.
Decorate with edible flowers.