Asparagus, Spears of Spring
Italians have been enjoying asparagus at least since the times of the Romans, who said to do things "in the time it takes to cook asparagus" if they wanted them done quick.
Alessio's Ridiculously Easy "Steamed" Asparagus
An easy way to prepare steamed asparagus when you're busy with other things or can't spare a burner for your asparagus pot.
An easy way to prepare steamed asparagus when you're busy with other things or can't spare a burner for your asparagus pot.
Michela's Asparagus and Eggs: An Illustrated Recipe
What to serve Asparagus With? Because of its distinctive flavor, Asparagus can be difficult to pair with other ingredients, and indeed Italians tend to go easy on the sauces when serving it. It does, however, work beautifully with eggs, and Michela and Carlo prefer to use several different kinds, since their flavors and textures do vary some.
What to serve Asparagus With? Because of its distinctive flavor, Asparagus can be difficult to pair with other ingredients, and indeed Italians tend to go easy on the sauces when serving it. It does, however, work beautifully with eggs, and Michela and Carlo prefer to use several different kinds, since their flavors and textures do vary some.
Asparagus with Eggs and Pecorino Romano -- Asparagi con Uova e Pecorino Romano
Asparagus with Eggs and Pecorino Romano, or Asparagi con Uova e Pecorino Romano: Pecorino Romano's saltiness works very well with both eggs and asparagus.
Asparagus with Eggs and Pecorino Romano, or Asparagi con Uova e Pecorino Romano: Pecorino Romano's saltiness works very well with both eggs and asparagus.
Milanese Asparagus -- Asparagi alla Milanese
Milanese Asparagus, or Asparagi alla Milanese: Though there are a couple of areas in Lombardia where asparagus is grown, for the most part Lombardi are content to let others do the growing and simply cook them. Quite well; Plutarch tells of Julius Caesar's visiting Mediolanum (the Celtic city that became Milano), and being offered asparagus served with butter, rather than the oil the Romas were used to. Caesar enjoyed them very much.
Milanese Asparagus, or Asparagi alla Milanese: Though there are a couple of areas in Lombardia where asparagus is grown, for the most part Lombardi are content to let others do the growing and simply cook them. Quite well; Plutarch tells of Julius Caesar's visiting Mediolanum (the Celtic city that became Milano), and being offered asparagus served with butter, rather than the oil the Romas were used to. Caesar enjoyed them very much.
Asparagus Flan -- Tortino con gli Asparagi
Asparagus Flan, or Tortino con gli Asparagi: A springtime treat -- sliced fine, it is a tasty antipasto or side dish. In larger portions it will be a nice centerpiece of a light lunch.
Asparagus Flan, or Tortino con gli Asparagi: A springtime treat -- sliced fine, it is a tasty antipasto or side dish. In larger portions it will be a nice centerpiece of a light lunch.
Asparagus Flans -- Sformatini di Asparagi
Sformatini di Asparagi -- -- Asparagus Flans
Sformatini di Asparagi -- -- Asparagus Flans
Asparagus in Yellow Sauce -- Asparagi in Salsa Gialla
Asparagus in Yellow Sauce, or Asparagi in Salsa Gialla: This is a simple Florentine way of preparing asparagus. As is often the case in Italian recipes the proportions are up to you, and you can also use the sauce on other vegetables. String beans are especially nice this way.
Asparagus in Yellow Sauce, or Asparagi in Salsa Gialla: This is a simple Florentine way of preparing asparagus. As is often the case in Italian recipes the proportions are up to you, and you can also use the sauce on other vegetables. String beans are especially nice this way.
Asparagus in Yellow Sauce -- Asparagi in Salsa Gialla
Asparagus in Yellow Sauce, or Asparagi in Salsa Gialla: This simple yellow sauce owes its color to an egg yolk. Prosaic as this may be, it doesn't detract in the slightest from the sauce. The recipe is Tuscan, and classic old-style Italian.
Asparagus in Yellow Sauce, or Asparagi in Salsa Gialla: This simple yellow sauce owes its color to an egg yolk. Prosaic as this may be, it doesn't detract in the slightest from the sauce. The recipe is Tuscan, and classic old-style Italian.
Asparagus with Prosciutto -- Asparagi al Prosciutto
Asparagus with Prosciutto, Asparagi al Prosciutto: This is a specialty of Parma, the Emilian city that has given us both prosciutto dolce and Parmigiano.
Asparagus with Prosciutto, Asparagi al Prosciutto: This is a specialty of Parma, the Emilian city that has given us both prosciutto dolce and Parmigiano.
Asparagus with Anchovy Butter and Parsley -- Asparagi al Burro di Acciughe e Prezzemolo
Asparagus with Anchovy Butter and Parsley, or Asparagi al Burro di Acciughe e Prezzemolo: This is a dish from Emilia Romagna, the area that produced the asparagus most prized by the Romans.
Asparagus with Anchovy Butter and Parsley, or Asparagi al Burro di Acciughe e Prezzemolo: This is a dish from Emilia Romagna, the area that produced the asparagus most prized by the Romans.
Asparagus Sformato -- Sformato di Asparagi
Asparagus Sformato, or Sformato di Asparagi: This is a Neapolitan recipe developed by Cavalcanti, the great 19th century Neapolitan gastronome. It's involved but will be a very pleasing centerpiece to a meal.
Asparagus Sformato, or Sformato di Asparagi: This is a Neapolitan recipe developed by Cavalcanti, the great 19th century Neapolitan gastronome. It's involved but will be a very pleasing centerpiece to a meal.
Neapolitan Pan-Sautéed Asparagus -- Asparagi in Cassuola
Neapolitan Pan-Sautéed Asparagus, or Asparagi in Cassuola: This is a Neapolitan recipe developed by Cavalcanti, the great 19th century Neapolitan gastronome.
Neapolitan Pan-Sautéed Asparagus, or Asparagi in Cassuola: This is a Neapolitan recipe developed by Cavalcanti, the great 19th century Neapolitan gastronome.
Asparagus Parmigiana Style -- Asparagi alla Parmigiana
Asparagus Parmigiana Style, Asparagi alla Parmigiana: About the only relatively complex sauce that Asparagus works well with is meat sauce, perhaps because meat sauce is an excellent foil for other things. Here you can use it, or unsalted butter, in association with the cheese. This is a 19th century Neapolitan recipe.
Asparagus Parmigiana Style, Asparagi alla Parmigiana: About the only relatively complex sauce that Asparagus works well with is meat sauce, perhaps because meat sauce is an excellent foil for other things. Here you can use it, or unsalted butter, in association with the cheese. This is a 19th century Neapolitan recipe.
Asparagus in Sauce -- Asparagi in Salsa
Asparagus in Sauce, or Asparagi in Salsa: A deft Piemontese way to prepare asparagus, with a vinaigrette sauce.
Asparagus in Sauce, or Asparagi in Salsa: A deft Piemontese way to prepare asparagus, with a vinaigrette sauce.
About Asparagus
Loved by the Romans: the quintessence of spring.
Loved by the Romans: the quintessence of spring.
Gilded Asparagus: Asparagi in Salsa Gialla
A simple Tuscan recipe with a golden sauce made from hard-boiled egg yolks.
A simple Tuscan recipe with a golden sauce made from hard-boiled egg yolks.
Asparagus in Sauce: Asparagi in Salsa
Asparagus in a simple butter-and-vinegar sauce.
Asparagus in a simple butter-and-vinegar sauce.
Asparagus Parmigiano: Asparagi alla Parmigiana
A Neapolitan recipe, actually: Asparagus in a rich parmigiano sauce with crumbled hard-boiled egg.
A Neapolitan recipe, actually: Asparagus in a rich parmigiano sauce with crumbled hard-boiled egg.
Sautéed Asparagus: Asparagi in Cassuola
Neapolitan pan-sautéed asparagus with prosciutto and mint.
Neapolitan pan-sautéed asparagus with prosciutto and mint.
Zucchini Stuffed with Asparagus: Zucchine Ripiene agli Asparagi
An inspired spring combination.
An inspired spring combination.