Prepare the crumble by combining the 00 flour and the almond flour, the Parmesan cheese, a pinch of salt and the very cold butter in a bowl.

Knead with your fingertips until you obtain a rather coarse crumbly mixture.

Spread the crumble crumbs on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 10 minutes. Once cooked, let the crumble cool.

Peel the potatoes and steam them.

Clean the asparagus, removing the fibrous part, and cook them holding them vertically so that the tips remain crunchy.

Chop the chives and mix the chopped mixture with 2 generous tablespoons of oil.

Blend the asparagus stalks with the chive oil.

Mash the potatoes and add the asparagus puree, stirring carefully until the mixture becomes smooth and fluffy, similar to mousse. Season lightly with salt.

Prepare the glasses by placing a layer of crumble on the bottom, spooning in the asparagus mousse, then more crumble, and finish with a generous spoonful of creamy and delicious IGOR Grand Riserva. Garnish with chopped almonds and asparagus tips.

200 g Gran Riserva Leonardi IGOR
200 g Asparagus
70 g 00 flour
70 g Butter
50 g grated Parmesan cheese
30 g Almond flour
1 large potato
1 bunch chives
qb EVO oil
Salt to taste