Toast with cheese and chimichurri

Approach

1. 1

   Start with the asparagus: bring a pot of water to a boil and add a generous pinch of salt. Also prepare a bowl of cold water with some ice cubes. Snap off the woody ends of the asparagus as shown in the video. Cut the asparagus into small pieces, then place it in the boiling water for no more than 1 minute. Drain it and immediately transfer it to the ice water until completely cold (this is called blanching). Drain again and season with salt, pepper, lemon or lime, and good olive oil.

2. 2

   Then make the chimichurri (herb sauce): finely chop the shallot from Frosta, all the herbs, and garlic. Add olive oil, salt, pepper, lime zest, and lime juice. Stir well and let it sit to develop flavor.
3. 3

   Cut the mozzarella into your desired size. Season with salt, pepper, and olive oil. Pan-fry the grilling cheese over high heat, then cut it into pieces similar in size to the mozzarella.

4. 4

   Fry the ground elder in the pan, with salt, lime and some oil.

5. 5

   Cut two slices of sourdough bread, brush them well with olive oil, and briefly toast them over high heat until they develop a nice golden crust.

6. 6

   Plating: you have creative freedom here; arrange the different elements you’ve prepared in an appealing way, and feel free to garnish with fresh herbs or edible flowers.