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.
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