For the grilled antipasti, peel the asparagus, wash, cut into pieces and pre-blanch in lightly salted water. Then strain.
Wash the zucchini, cut in half and slice. Chop the garlic and chop the dried tomatoes.
Heat some of the tomato oil in a pan and sauté the zucchini, asparagus, garlic and tomatoes. Season the grilled antipasti with salt, pepper and freshly chopped parsley and chives.
Preparation Tip:
The grilled antipasti can be eaten hot or cold.
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