Label
All
0
Clear all filters

Asparagi alla Veneta

Asparagus in the Venetian Style

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
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.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Coupon applied: CHRISTINEMANFIELD

Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title