Asparagi in Salsa

Asparagus with Hard-Boiled Egg Sauce

Preparation info
    • Difficulty


Appears in

By Joyce Goldstein

Published 2001

  • About

In the Veneto, white asparagus is an obsession. Come spring, everyone goes crazy over the fat, tender stalks. They appear on the menu every day in every restaurant, trattoria, osteria, and home until the season is officially declared over on June 13, the Feast of Saint Anthony. I first tasted this dish at the Enoteca Regionale La Serenissima in Gradisca. The kitchen uses asparagus from the nearby town of Tavagnacco, outside of Udine in Friuli. Tavagnacc