Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About
Friuli-Venezia Giulia is famous for its white asparagus, which is exported to many places. Most of it is consumed in the region from March to May in an infinite variety of preparations. The best is probably white asparagus that is steamed carefully and served with chopped boiled egg that has been blended with delicate vinegar. Fresh white asparagus can be found in specialty markets in early spring.