Spring is the time for asparagus recipes as the vegetable can be found from March to June. There are more than 200 varieties – all different in color, size, and taste.
In Italy, there are various ways to serve asparagus. From a simple steamed side to risotto to pasta to soups to salads to bruschetta, asparagus abounds on tables around the peninsula come spring.
We dug through our archives and compiled these recipes in case you're looking for some Italian inspiration when it comes to preparing those lovely green stalks this spring. You'll find them below, following some tips no how to clean and cook them properly.
Cleaning asparagus
Asparagus has a stocky, fibrous part at the end of the stem that you can easily remove with a sharp knife. If the spear is very hard, cut it up to one inch below the tip. The thing about asparagus, though, is that dirt and sand can get stuck in its tips and leaves. Rinse it very well and rub it down vigorously to remove any trapped soil.
Cooking asparagus
The most common way to cook asparagus is via boiling. Place it in a rather high and narrow pot, filled with enough water to completely cover the spears. Yet if you're only cooking the softer parts and not the stem, you can steam those. The end result will be a delicate crispiness that adds a distinct texture to countless dishes, especially pasta preparations. If you're feeling adventurous, you can steam them with lemon-flavored water. Just add some lemon zest to the water before bringing it to a boil.
Blanching Asparagus
Blanching and shocking asparagus prepare the vegetable for various subsequent types of cooking. The sequence helps the vegetable maintain its color, flavor, and unmistakeable snappy texture. Cook the spears for 1 to 3 minutes in boiling water, drain, then place them in a large bowl of ice water. This shocks the spears and stops the cooking; let sit until cool.
And now, here are ten of our favorite asparagus recipes that make a perfect appetizer or side dish.