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In this chapter we present one of the simplest and most characteristic recipes of the upper Vicenza area, the famous White Asparagus and Eggs.

The White Asparagus DOP (Protected Designation of Origin) has always been one of the most sought after and appreciated typical products by the people of Bassano, thanks to the simplicity in cooking them and their great versatility. Harvested in the spring months, the asparagus has a white color, between 18 and 22 centimeters in length, straight and whole, but above all they must have a fresh appearance.

They are mainly produced in Bassano del Grappa and in the neighboring municipalities, in a sandy, slightly calcareous and well-drained soil. It is recommended to consume them within a few days of collection, maximum 2-3 days.

White Asparagus and Eggs

Wash the asparagus well, peel them lightly and cut the final part of the stem, about 2 cm, which is always very hard. Tie them in bunches with kitchen twine and place them standing inside a tall and narrow saucepan. Fill with water up to 2/3 of the height of the stem, leaving the tips out, light a medium heat and boil them for about 20 equipped.

Meanwhile, prepare the hard-boiled eggs, putting them in boiling water, on another saucepan, for about 8 minutes. Remove the asparagus from the water and lay it on a plate, cut the hard-boiled eggs in half and season with olive oil, salt and pepper.

White Asparagus and Eggs

  • Indications:
    Execution: Easy
    Preparation: 10 minutes
    Cooking time: 20 minutes
    Doses for: 4 people
  • Ingredients:
    White asparagus
    3 eggs
    Olive oil
    Salt and pepper

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