Pinzimonio

Peel the carrots and cut them in half lengthwise or, if necessary, into quarters. Unthread celery and cut into 15 cm long pieces. Peel asparagus spears at the bottom end and make 4 min. in boiling hot salted water, then rinse and drain. Arrange the vegetables in serving glasses.

For the sauce, pluck the parsley and thyme leaves and chop both. Chop the garlic with the anchovies. Season olive oil with 1 good pinch of salt and pepper. Fold in culinary herbs and garlic-anchovy mixture. Bring vegetables and sauce to table separately. At the table, toss the vegetables in the herb oil.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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