Corn Ciabatta with Caviar Bottarga

For a quick lunch, a simple recipe to be completed in just a few steps. Spring and its ingredients take centre stage.

Ingredients:

• 1 small corn ciabatta (about 150 gr)
• 100 gr Stracchino
• 40 gr Cru Caviar Bottarga
• 2 raw asparagus spears
• Oil
• Salt to taste
• Lemon juice

Method:
After washing the asparagus thoroughly, peel them with a vegetable peeler and discard the outermost layer.
Continue with the peeler, shaving the whole asparagus spear, including the tip, so as to obtain a very fine and delicate julienne. Dress the julienne with oil, salt and lemon juice.
In a bowl, dress the stracchino with a little oil and grated Cru Caviar Bottarga.
Stir gently with a fork to combine the seasonings.
Cut the ciabatta horizontally.
Place the caviar stracchino on the base slice and cover with the julienne of raw asparagus. Close the sandwich gently, without pressing down on the filling.