Asparagus
Asparagus occupies a significant place in Lombard cuisine. The first tender shoots of spring are eagerly awaited. Whereas places like Bassano del Grappa are committed to white asparagus, green is the preferred type in Lombardy in general. The flavor is delicious, and it is very much easier to grow, as it does not have to be blanched – this is the process of earthing up the young plants or covering them with dark plastic to prevent them from making chlorophyll and becoming green. In contrast, the green asparagus can simply be left to grow in the sunlight. Other nations in history have shared this liking for green asparagus: the ancient Egyptians, Greeks, and Romans.
Asparagus has excellent health-giving benefits. It is low in calories, but rich in vitamins A and B and in minerals; it also has diuretic properties. It tastes best when very fresh, so care should be taken when purchasing to choose smooth, firm, asparagus with clean, unblemished stems, and to avoid any that seems wet. The tips should be compact and straight. If stored at all, it should be kept in cool, dark conditions. A good method is to wrap it in a damp cloth and keep it in the vegetable compartment at the bottom of the refrigerator.
Asparagus can be used to make delicious soup, or as the filling for asparagus omelet. Steamed and tossed in butter, it makes and incomparable vegetable accompaniment. Simply simmering in salted water for 20-25 minutes is an ideal alternative for the calorie-conscious. Asparagus pans are tall and straight.
Asparagus
Generous 3 lbs green asparagus
1½ cups freshly grated Parmesan or Grana
Padano
1-2 oz. extra-virgin olive oil
Sea salt
Peel the asparagus if necessary, and cut off the woody part of the stem. Tie the asparagus into a bundle and place upright in a deep saucepan, in plenty of boiling, salted water. Cover and simmer for about 12-15 minutes. Drain and arrange on warmed plates, and sprinkle with the cheese. Drizzle the olive oil over the asparagus and add the grated cheese.
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