![](https://www.nonnonanni.it/wp-content/uploads/Millefoglie-di-pane-carasau-con-Robiola-Nonno-Nanni-mobile-7.jpg)
![](https://www.nonnonanni.it/wp-content/themes/nonnonanni/images/fixtures/food-blog-logo.png)
- Vegetarian
- EASY
- 10 min
Flatbread Mille-feuilles with Nonno Nanni Robiola
3 packages Nonno Nanni Robiola
16 slices pane carasau (crispy Sardinian flatbread), a little bigger than the palm of your hand
8 semi-dried tomatoes in oil
12 thick asparagus stalks
salt
olive oil
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Method
Prepare 16 layers of pane carasau (4 per person). Finely chop the semi-dried tomatoes and add them to the cheese, previously softened, with a few drops of oil if necessary.
Wash the asparagus and into thin ribbons with a vegetable peeler; dress with lemon juice, salt and a drop of olive oil.
Assemble the mille-feuilles on individual plates: spread one layer of cheese with dried tomatoes on the first slice of flatbread,
top with the asparagus ribbons and cover with another slice of flatbread. Once you have 4 layers, top the mille-feuilles with asparagus ribbons.