Asparagus

All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.

PREPARING THE ASPARAGUS

Cut the final part only if it is woody. With the potato peeler, “peel” the stem by removing the surface peel, usually from the middle down, leaving the first half intact, there is no need to sink too deep with the peeler.

CLASSIC COOKING: Tie the asparagus in bunches with string, place them in a tall, tight pot with cold water, the tips out of the water will cook with steam. Boil for 20 min. FAST

COOKING: In a large saucepan, boil a liter of water with 1 tablespoon of salt. Place the asparagus spread out and cook for 10 minutes. Turn off the stove. Take them out gently, place them on the serving plate, season them with a little oil, possibly with pepper, and keep them over the pot warm until they are brought to the table.

Of course, you can cook them in STEAM or in a PAN with butter or oil. They can be eaten RAW, thinly cut and seasoned, for example, with oil, lemon, salt, pine nuts and mint leaves.

SPRING TAGLIATELLE

INGREDIENTS: 500/600 gr. green or white or mixed asparagus, 1 zucchini, 400 gr. peas, 1 fresh onion, a handful of parsley and a little garlic, 3 tbsp. extra virgin olive oil, 4 tablespoons of grated Parmesan cheese, 350 gr. large noodles.

PROCEDURE: Keep the tips of the asparagus aside (about 10 cm.). Clean the asparagus stalks as indicated and cut into rings. Shell the peas. Cut the zucchini and onion into rings. Place everything in a pan and cook the vegetables until al dente with the oil. Boil the pasta, pour it over the vegetables with some of its water and finish cooking at high heat for one minute.
Serve with a sprinkling of garlic and chopped parsley and Parmesan, sear the asparagus tips kept aside, in a little salted water for 10 minutes, season with a little oil, serve as a garnish for the tagliatelle or accompanied by boiled eggs, thus obtaining a complete menu.

INSTEAD OF TAGLIATELLE, you can season any boiled cereal by adding it to the vegetable preparation and cooking together for a few minutes.

SAVORY ASPARAGUS TART

INGREDIENTS: For the savory pastry: 200 g whole wheat flour or Type 2, 100 g butter left out of the fridge ½ hour, ½ cup cold water, a pinch of salt. For the filling: a bunch of asparagus (gr. 500/600) boiled as indicated, gr. 300 ricotta, n. 3 whole eggs, n. 3 tbsp. parmesan cheese, chilli powder or pepper to taste.

PROCEDURE: place the flour in a fountain, pour the salt and soft butter in the middle, knead with your hands with the help of water, it should be a firm and elastic dough, place it in a covered bowl, in the fridge for 1 hour. Cut the asparagus into circles, keeping aside the tips for the garnish, beat the eggs, add the ricotta, the Parmesan cheese, and any aromas and the chopped asparagus.
Roll out the shortcrust pastry in an oiled pan covering the bottom and edges, pour in the filling. Bake at 170 degrees for ½ hour.