In Italy asparagus is cooked until it’s tender – we don’t serve it crisp. This is a recipe from my father’s father, my nonno Bruno. It’s traditionally served as a complete meal and is popular during Lent, when people usually abstain from eating meat, and when asparagus is in season in Europe. You could serve it as an entrée or side dish. When they’re available, I use a mixture of green, white and purple asparagus for extra colour.