Srimp and Asparagus with Saffron and Balsamic Vinegar

The great combination of Italian and Japanese fusion cuisine. 

Ingredients:

• Srimps n.12
• Asparagus 180gr
• Saffron 20gr
• Lard 6 slices
• Flour 80gr
• Cornstarch 80gr
• Chives 30gr
• Water q.b.
• Olive oil q.b.
• Balsamic vinegar q.b.
• Salt&pepper

Process:

1. In a bowl combine the flour, cornstarch, chopped chives and add slowly warm water until the mixture will be lake a glue.
2. Clean shrimps and remove the black wire center. Wrap in half slice of bacon.
3.  Peel asparagus, cut the fibrous part and boil in lightly salted water. Cool them in iced water.
4. Dip in batter shrimps and asparagus.
5. Fry in plenty of olive oil. Drain on paper towels and salt in the end.
6. Serve with balsamic vinegar.