Ricciola and firstfruits with lemon scent


  • 600 g green asparagus
  • 6 pcs amberjack slices
  • 200 g shelled fresh peas
  • lemon
  • lime
  • marjoram
  • taggiasche olives in oil
  • extra virgin olive oil
  • salt
  • White pepper

Duration: 50 min Level: Easy Doses: 6 people

For the recipe of amberjack and lemon-flavored firstfruits, marinate the slices of amberjack with 3-4 tablespoons of oil, a grinding of white pepper, a few sprigs of marjoram and the grated rind of 1/2 lemon for 30 minutes. Clean the asparagus, blanch them in salted water for 6-7 minutes, then drain and slice them lengthwise. Boil the peas in salted water for a couple of minutes. Season the asparagus and peas with oil and salt. Brown the slices with the marinade on the skin side for about 3 minutes, then turn the slices and continue cooking for a couple of minutes on each side, adjusting for salt. Turn off the heat and season with lemon rind and grated lime rind. Serve the slices of amberjack with the asparagus and peas, completing with a handful of taggiasca olives.