Shrimp and asparagus

Ristorante La Favellina, San Tomio (VI)

Cream of asparagus


8 white asparagus stalks from Bassano

salt, as needed

extra virgin olive oil, as needed


Steam the asparagus for 7 minutes, or until soft. Add salt and oil and mix until smooth.

Asparagus “gelato”


500 grams of milk

290 grams of white asparagus from Bassano

100 grams of cream

40 grams of extra virgin olive oil

100 grams of sugar

35 grams of dextrose

5 grams of carob flour

1 gram of salt


Steam the asparagus for 7 minutes. Combine all ingredients in a pot and stir until the mixture is smooth. Cook until it reaches 82 degrees (Celsius) and then remove from heat, allow it to cool and put it in the freezer.

Vinegar mousse


100 ml of raspberry vinegar

5 grams of albumin (gelatin)


With a beater, froth the vinegar and albumin together.

Plate composition:

Spread the asparagus cream around the plate. Place a scoop of the asparagus gelato on top. Around that, place three clean red Sicilian prawns. Adorn the gelato with a leaf of tarragon, lovage, mugwort, and 3 untreated yellow rose petals. Finish the dish with the vinegar mousse.

Try this dish with a bottle of Solo per Noi

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