Compared to our pizza process which kicks off at least 24 hours before we can indulge in our first piece, this here can be prepared in 2 hours, no-fuss.

My version is everything most restaurant versions keep missing… and a bit more, I think. A finger lickin’ good dressing, tiny pieces of crisp bacon, spicy chicken with a hint of Indian flavor (ok, ok, my touch, remember: my kitchen) and soft Avocado cubes add to this classic and I wouldn’t want to miss them in my salad bowl anymore.

Today’s recipe is my successful attempt to replicate the memorable appetizer we once had at one of our favorite restaurants here in Munich – white asparagus gone panna cotta. Incredible easy to prepare and a welcome twist to the usually sweet panna cotta versions.

Show me a neat – doable – pasta shape and I’m sold. It doesn’t take much to twist my arm and that’s what happened when I first laid hands on a dear friend’s book.