Main dish

Asparagus tips à la plancha, Cremoso al Tartufo and ginger bread

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  • 320 g Cremoso al Tartufo
  • 400 g green asparagus tips
  • 1 red onion
  • 50 g pain d’épices (French spiced loaf)
  • 30 g pine nuts
  • 7 cl olive oil
  • Table salt, freshly ground pepper

Preparation steps

  1. Preheat plancha to 200°.
  2. Clean and wash asparagus tips.
  3. Quickly sear the asparagus on the plancha with some olive oil, browning it a little, then add the peeled and finely chopped onion.
  4. Sprinkle the pine nuts over the top to roast them a little. Season with table salt and freshly ground pepper.
  5. Meanwhile, dice the pain d’épices evenly.
  6. Make a criss-cross pattern with the hot asparagus and top with a generous spoonful of Cremoso al Tartufo. Sprinkle with the diced pain d’épices and allow to melt before eating.


😉 Tip: Adding a little lardo de Colonnata would make this dish even more delicious.

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