VEGETABLE FLAN WITH TRUFFLE SAUCE, VONGLE AND ROASTED SHRIMPS DECORATED WITH SLICES OF SUMMER TRUFFLE

INGREDIENTS

CLAMS 100 gr
MAZZANCOLLE 6
TRUFFLE SAUCE 20 gr

FOR THE VEGETABLE FLAN:
ASPARAGUS 150 gr
CREAM 100 gr
SALT UP toq.b.

FOR THE VEGETABLE COUSCOUS:
CAULIFLOWERS 100 gr
BROCCOLETTI 100 gr
EXTRA VIRGIN OLIVE OIL q.b.
SALT UP toq.b.

FOR DECORATION:
SLICES OF SUMMER TRUFFLE