Truffled Controne Bean Soup

​Courtesy of Keli Sim DeRitis - Poggi Bonsi  

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Full of the fresh flavors of spring, this dish is the perfect accompaniment to roasted meats, but makes a complete vegetarian meal as well.

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Serves: 2 - 4

Ingredients

• 1.5 pounds asparagus
• 1 pound cherry tomatoes, halved
• 3 tablespoons Casina Rossa Extra Virgin Olive Oil
• 1 tablespoons Fior di Maiella Spicy Bruschetta Salt
• 8 ounce ball of fresh Mozzarella, sliced into ¼” slices
• 1/4 cup Ritrovo Selections Aged Balsamic Vinegar
• 1/2 cup fresh basil chiffonade (optional)
• Sea salt as desired

Directions

1. Preheat oven to 400° F.
2. Arrange asparagus and cherry tomatoes on a large non-stick baking sheet.  Drizzle with Casina Rossa Extra Virgin Olive Oil, sprinkle with the Maiella Spicy Bruschetta Salt and toss using tongs. 
3. Roast in oven for 7 minutes, remove from oven and top asparagus with mozzarella slices.  Return to oven and continue roasting for 5 minutes more or until cheese melts.
4. Transfer asparagus with cheese to a serving platter.  Top with roasted tomatoes and fresh basil. Drizzle with Ritrovo Selections Aged Balsamic Vinegar.  Serve immediately.

Buon Appetito!

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