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Per preparare la crocchetta di cervella: pulire le cervella di vitello sotto acqua fredda corrente per rimuovere la pellicina esterna, quindi tritarle e riunirle in una ciotola con la carne macinata di vitello, il pangrattato, sale, pepe, prezzemolo tritato e mescolare bene fino a ottenere un impasto omogeneo. Formare delle polpette, quindi cuocerle in una padella antiaderente con del burro chiarificato, fino a completa doratura.
Per preparare l’insalata tiepida di asparagi e pinoli: pelare gli asparagi verdi e tagliarli finemente a losanghe, quindi saltarli in una padella antiaderente con un filo di olio extravergine di oliva e i pinoli. Aggiustare di sale e di pepe.
Per preparare la maionese al miele: nel bicchiere del frullatore a immersione unire il tuorlo con la senape, sale, olio extravergine di oliva e montare il tutto fino alla consistenza desiderata. Aggiustare di gusto e aggiungere il miele ticinese mescolando delicatamente.
Per comporre il piatto: creare un letto con l’insalatina tiepida di asparagi e pinoli e disporvi sopra le crocchette di cervella ancora calde. Finire con la maionese al miele e decorare a piacere.
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