White asparagus are a real treat, and the most famous are from Bassano, in Veneto. I got a bunch for my birthday, the Bassano bunches are quite big so we made a few meals out of them: I tried the alla Bassanese and also al burro, but nothing beats a carpaccio, simply made with:
raw white asparagus, cleaned and thinly sliced
Rocket salad (rucola)
Shaved Parmigiano Reggiano
to dress: extra virgin olive oil, salt and (optional) balsamic vinegar.
Photos and Recipes by Alessandra Zecchini ©
