2 fresh asparagus
Dietetic salt to taste
1 escarole leaf
1 tablespoon of light mayonnaise
1 bread heel cut in half
1 celery stalk
2 fresh asparagus
Dietetic salt to taste
1 escarole leaf
1 tablespoon of light mayonnaise
1 bread heel cut in half
1 celery stalk
Cook the asparagus for 15 minutes in a little water and dietetic salt
Place them still warm on the escarole leaf and roll them up
Spread the light mayonnaise on the bottom of the bread heel, fill it with the warm asparagus, cover with the top of the bread, tie with the celery stalk and serve.
