Peel the asparagus and sauté in a pan with a splash of oil for 2 minutes. Season with salt and pepper.
Stuff the vol-au-vents with the Peppers Bruschetta Compagnia.
Decorate the vol-au-vents as you wish adding for example the tip of the cooked asparagus, an anchovy and caper roll, a teaspoon of goat’s cheese inside of which you have added a little finely chopped spring onion, or a small piece of Scamorza cheese. For the Scamorza cheese, we recommend cooking it under the grill for the amount of time that it takes to melt.
PROSECCO di VALDOBBIADENE served cold