Asparagus: two delicious recipes that accentuate its flavor

With its unmistakable, all-encompassing flavor, asparagus is one of the most common spring vegetables found on Italian dinner tables. Nowadays easily available even out of season, they continue to win over palates thanks to their versatility in the kitchen: perfect for delicate recipes or silky, flavorful creams, asparagus pairs well with a wide variety of traditional Mediterranean ingredients.

Asparagus: the beneficial properties of a much-loved vegetable

Fragrant and aromatic, asparagus also offers numerous beneficial and purifying properties for the body, and is an excellent choice for preparing a complete, healthy, and nutritious meal.

Some of the beneficial effects of asparagus include: 

• They are a diuretic, and aid proper intestinal function.
• Thanks to their fiber content, they help keep sugar and cholesterol levels in check.
• Rich in antioxidants, they reduce the risk of developing neurodegenerative diseases and disorders, and help fight infections
• They boost metabolism performance.
• They contain minerals such as calcium, phosphorus, potassium, and magnesium, which protect bones and improve mental activity.

Asparagus is therefore an ideal food for those following the Mediterranean diet and, in general, for a balanced, healthy lifestyle.

A classic traditional Italian recipe: asparagus risotto

A timeless classic of homemade Italian cuisine, asparagus risotto is a dish that brings everyone together, young and old alike. To make it, you just need a few simple ingredients (instructions for 4 people):

• 400 g green asparagus
• 350 g Carnaroli or Vialone Nano rice or rice flavored with asparagus
• 1.5 L vegetable broth
• 80 g butter
• 50 g grated Parmesan cheese
• ½ glass dry white wine
• ½ white onion
• extra virgin olive oil
• salt (to taste)
• black pepper (to taste)

Directions: 

Wash the asparagus well. Cut off the tips and set them aside. Cut the stalks into pieces, removing the part closest to the root, and add them to the vegetable stock for extra flavor.

In a saucepan, melt 40 g of butter, 2 teaspoons of EVO oil, and the onion, cut into slices and chopped. Add the rice, toasting it briefly while stirring, then add in the white wine and let the alcohol evaporate. Add the asparagus tips, stir, and keep adding in more broth as the rice absorbs it. Finish cooking the asparagus risotto, and then season with salt and pepper.

Remove the saucepan from the heat or burner, stir in the remaining butter and grated cheese, and let it rest with the lid half-closed for a couple of minutes. This way, the starch released from the rice grains will give the risotto a pleasant creaminess. Serve while still hot.

Asparagus Frittata

The perfect solution for a picnic or a lunch break away from home that's also excellent for enjoying at room temperature the next day: an asparagus frittata! Once again, you'll only need a few ingredients, but the result will be impressive and delicious!

Ingredients for 4 people:

• 6 eggs
• 400 g thin asparagus
• 50 g grated Parmesan or Grana Padano cheese
• 150 g provolone or other cheese, cut into cubes
• extra virgin olive oil
• basil (to taste)
• salt (to taste)
• pepper (to taste)

Directions: 

In a non-stick pan, add a little EVO oil and cook the asparagus, previously washed and cut into small pieces, for a few minutes until they are crispy.

In a bowl, beat the eggs and a tablespoon of oil with a whisk, seasoning with some salt and pepper. Add the grated Parmesan or Grana Padano cheese, chopped basil, and mix.

Transfer the egg mixture to the pan, add the diced cheese, and gently mix with the asparagus using a spatula. Cook for 2–3 minutes over high heat, then lower the heat/power, cover, and let cook for another 10 minutes until the edges of the frittata are golden brown. Using the lid, flip the frittata and let it brown for a few minutes on the other side as well. 

Transfer the asparagus frittata to a serving dish, cut into slices, and serve.

Enjoy your meal!