Name: Spaghetti con Asparagi di Campo (Spaghetti with Wild Asparagus)
Yield: Serves 6
Cuisine: Italian
Ingredients: 900 g/2 lb fresh wild asparagus, fine local asparagus or sprue, cut into short sections; 60 ml/4 tbsp olive oil; 2garlic cloves, peeled and left whole; 450 g/1 lb ripe tomatoes, peeled, seeded and chopped; 450 g/1 lb spaghetti; freshly grated Parmesan cheese, to serve; sea salt and ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

The secret of this recipe is in the simplicity of just a few carefully selected ingredients. All along the mountains and hillsides that cross Umbria you can find small wild asparagus that is famous for its amazingly bright green colour and its intense flavour. This delicious wild vegetable, which the local people go out to pick on warm spring days when it is in season, is used to make this local speciality. Good-quality, fresh asparagus, or sprue, which are the first pickings and have thinn