Asparagi alla Veneta

Asparagus in the Venetian Style


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

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.


  • 3 eggs
  • 700 g/1 lb 9 oz asparagus
  • 5 ml/1 tsp white wine vinegar
  • 60 ml/4 tbsp olive oil
  • sea salt and ground black pepper


  1. Add the eggs to a pan of boiling water and cook for 10 minutes. Drain the eggs and put them into a bowl of cold water to cool.
  2. Snap off any woody ends from the asparagus at the point where they break easily. Tie into four bundles and boil upright in a tall pan of salted water for 8 minutes.

  3. Meanwhile, peel the hard-boiled eggs and mash them in a small bowl. Add the vinegar, oil, salt and pepper, and mix together thoroughly.

  4. Arrange the cooked asparagus in a serving dish, spoon over the dressing and serve immediately, while still hot.