The area of Bassano del Grappa, in the Veneto, is famous for producing phenomenally good asparagus. This recipe makes a dish that is great for serving alongside cold poached fish or with meats such as thinly sliced roasted ham or rare roast beef. Try to pick asparagus spears that are not too thick, as they tend to have less flavour than those that have a firm stem of medium thickness. The olive oil needs to have a gentle taste without too much bite or pepperiness.
© 2017 All rights reserved. Published by Anness.