Preparation

Wash and clean all the vegetables separately. Cook the courgettes and asparagus in lots of salted water for between 3 and a maximum of 4 minutes then leave to cool without immersing in cold water.
Use a brush to create a thin layer of BAUER DADOCREMA around the sides of a soup plate and distribute over the Ispica sesame seeds
Arrange the raw and the cooked vegetables, cut in half lengthwise, in the plate as desired, and drizzle over some extra virgin olive oil.