Recipes Index
Asparagus Sformato -- Sformato di Asparagi
Asparagus Sformato, or Sformato di Asparagi: This is a Neapolitan asparagus recipe developed by Cavalcanti, the great 19th century Neapolitan gastronome. It's involved but will be a very pleasing centerpiece to a meal.
Asparagus in Vinaigrette Sauce Recipe - Asparagi in Salsa
A deft Piemontese way to prepare asparagus, with a vinaigrette sauce.
Asparagus with Eggs and Pecorino Romano - Asparagi con Uova e Pecorino Romano
Pecorino Romano's saltiness works very well with both eggs and asparagus.
Milanese Asparagus - 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 Romans were used to. Caesar greatly enjoyed his Milanese buttered asparagus.
Asparagus Flan Recipe - Tortino con gli Asparagi
A springtime treat -- sliced fine, this asparagus flan 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
Asparagus Flans -- sformatini di Asparagi -- will work nicely as an antipasto for an elegant meal, or in a light luncheon.
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 -- Asparagi in Salsa Gialla
Asparagus in Yellow Sauce, or Asparagi in Salsa Gialla, 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 with this yellow sauce.
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.
Neapolitan Pan-Sautéed Asparagus -- Asparagi in Cassuola
Neapolitan Pan-Sautéed Asparagus, or Asparagi in Cassuola: This is a Neapolitan asparagus recipe developed by Cavalcanti, the great 19th century Neapolitan gastronome.
Asparagus with Anchovy Butter and Parsley -- Asparagi al Burro di Acciughe e Pre
Asparagus with Anchovy Butter and Parsley, or Asparagi al Burro di Acciughe e Prezzemolo: This asparagus recipe is from Emilia Romagna, the area that produced the asparagus most prized by the Romans.
Asparagus with Prosciutto -- Asparagi al Prosciutto
Asparagus with Prosciutto is a specialty of Parma, the Emilian city that has given us both prosciutto dolce and Parmigiano.
Asparagus in Yellow Sauce -- Asparagi in Salsa Gialla
Asparagus in Yellow Sauce, or Asparagi in Salsa Gialla: This simple yellow sauce for asparagus 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.