Chefs recipes: fried white asparagus and salad of cherries and sea truffles

Among the recipes of Carlo Cracco: White asparagus of Bassano Dop breaded in corn and salad of cherries and sea truffles. Here for you a special recipe of chef Cracco. Ingredients:

• 2 white asparagus of Bassano Dop
• 4 cherries of Marostica IGP
• 2 sea truffles
• corn
• concentrated coffee
• cocoa powder
• grass (hints of honey and licorice)
• oil, salt and pepper

Preparation: Take the asparagus and cook in water and oil. Divide, then, the top from the bottom, and keep it aside. Meanwhile, take the corn and let it explode, crush the popcorn obtained and add a little coffee and cocoa powder. Take the stem of the asparagus and pass it through the breading corn. You create then a stick to eat with your hands, which embodies the contrast between the watery textures of the asparagus crisp breading effect. For the salad of candied cherries, cook them without sugar and lemon, and serve with 2 raw sea truffles, a little oil (salt and pepper if you like) and, finally, add a tuft of grass with honey and licorice.