Panzanella South Tyrolean Style

• 1/3 bunch green asparagus
• 5-10 fresh pea pods
• 10-15 strawberries
• 2 pieces Schüttelbrot (South Tyrolean crispbread)
• elderflowers

Marinade:

• 40 ml (2.7 Tbsp) asparagus juice (optional (otherwise more water/vinegar))
• 5 ml (1 tsp) elderflower vinegar
• 30 ml (2 Tbsp) water
• 10 ml (2 tsp) olive oil
• salt & pepper

Elderflower vinegar:

1. Combine the flowers and vinegar in a jar. The flowers must be covered by the liquid.
2. Let the mixture steep in the fridge for about 24 hours, then filter the vinegar.

Asparagus:

1. Cut off the woody lower part of the asparagus. Keep it and run it through a juicer - pass it through a fine sieve and add a few drops of lemon juice to keep it green.
2. Shave the asparagus into fine strips with a vegetable peeler. Toss with a little oil and season with salt & pepper.

Peas:

1. Shell the fresh peas from the pods. Toss with a little oil and season with salt & pepper.

Strawberries:

1. Slice the strawberries.

Marinade:

1. Combine all ingredients in a jar and shake vigorously.

Schüttelbrot:

1. Roughly break 2 slices of the Schüttelbrot with your hands, toss in a bowl with the marinade, and mix now and then so the bread softens (it does not need to be fully soaked – it may keep some bite).

Panzanella:

1. Spread the soaked, seasoned bread over a plate – this will be your canvas.
2. Arrange the asparagus strips in waves over the bread. Scatter the peas on top.
3. Now add the strawberries and finally the fresh elderflowers over the salad.
4. Season to taste with the elderflower vinegar, oil, salt and pepper.