Description
Green asparagus is one of the symbols of spring: the shoots push up from the soil and must be picked early, before they open. In the Veneto white asparagus is grown too, like the famous asparagus of Bassano.
Before cooking, snap off the tough, woody end and peel the stem. The tips are tender and cook in a moment; the stems, sliced into rounds, go into the soffritto or a cream. Very fresh and thinly sliced, they are good raw too. The toughest trimmings go into the stock: nothing is wasted.
Before cooking, snap off the tough, woody end and peel the stem. The tips are tender and cook in a moment; the stems, sliced into rounds, go into the soffritto or a cream. Very fresh and thinly sliced, they are good raw too. The toughest trimmings go into the stock: nothing is wasted.
