Spaghetti con Asparagi di Campo

Spaghetti with Wild Asparagus


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

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 thinner stems, can of course be used in the place of the famous wild Umbrian asparagus - just choose fine stems if you can.


  • 60 ml/4 tbsp olive oil
  • 2garlic cloves, peeled and left whole
  • 900 g/2 lb fresh wild asparagus, fine local asparagus or sprue, cut into short sections
  • 450 g/1 lb ripe tomatoes, peeled, seeded and chopped
  • 450 g/1 lb spaghetti
  • sea salt and ground black pepper
  • freshly grated Parmesan cheese, to serve


  1. Heat the olive oil in a pan and fry the garlic gently until golden brown. Discard the garlic. Add the asparagus to the garlic-flavoured oil. Stir and cook gently for about 5 minutes, until tender.

  2. Add the tomatoes to the asparagus and stir together. Season to taste.

  3. Cook the spaghetti in a large pan of salted boiling water, until al dente. Drain and return to the pan.

  4. Pour the asparagus sauce over the pasta and mix together gently. Transfer to a warm serving dish and serve immediately, with the Parmesan cheese offered separately.