Events: Garden chef series

Barilla Seasonal Tips

PHOTO: asparagus. May

asparagus

Aparagus is found all over Italy, but it is especially common in the Veneto region. The white asparagus of Bassano del Grappa, a small village on the hills of Veneto, is the most famous variety in Italy.

Asparagus is a very eclectic vegetable. It can be paired with almost everything from eggs to meat and poultry. Asparagus goes particularly well with pasta and risotto. When fresh and tender, asparagus can be eaten raw dipped in a good, aromatic extra virgin olive oil seasoned with salt and pepper.

The asparagus tip is the most tender and delicate part of each stalk. If you are planning to boil the asparagus, we recommend tying them in large bunches and standing the asparagus in a pot with the tips out of the water. The steam will cook the tips to perfection while the stalks cook through. To preserve their natural green color, cool the asparagus down in a bath of ice and water.

Try this quick recipe for using fresh asparagus:

1 large bunch asparagus
4 eggs
2 tbsp extra virgin olive oil
2 slices Italian bread
Salt, vinegar, freshly ground black pepper to taste.

Boil the eggs until hard, approximately 7 minutes. Remove shells.

Break up the eggs with a spoon in a bowl.

Stir in salt, pepper, oil and vinegar to taste.

Boil the asparagus in salted water, drain.

Serve the asparagus with the egg mixture on top, and toasted Italian bread on the side.