Salmorejo torrija with vegetables and grana Padano

Music

1. We do the gazpacho with the instructions of the recipe in our cookbook. We will only need 1 glass that we will put on a plate. We will add water so that it remains quite liquid, since we need the bread to absorb it.

2. With the fork we prick inside the bread to make holes in it and absorb it much better. We place the slices of bread on the salmorejo and let it rest for 10 minutes on one side and another 10 on the other side so that it is absorbed.

3. We can make the vegetables. In a frying pan we add 30 ml of olive oil and heat it. We add the asparagus cut into three parts and the sliced ​​mushroom.

4. We add salt and pepper and fry it. Stir occasionally and let cook for 5 minutes so they are al dente. When it is ready, we take out the vegetables and set aside.

5. Heat the 80 g of sunflower oil in a large frying pan. In a plate we add the 2 eggs and beat them. We prepare another dish with the wheat flour.

6. We spread the slices of bread in the flour, then in the beaten egg and fry them. We let them brown on both sides of the bread. We take them out of the oil and let them rest on a plate.

7. We prepare the assembly. We have a slice and add a tablespoon of mayonnaise. We cut the tomato into slices and place three of them on the bread.

8. We place the wild asparagus and the mushroom. Finally, we decorate with the Grana Padano cheese. We serve with a sprig of parsley.