Extremely good quality asparagus is grown in Emilia-Romagna: it is the asparagus of Altedo, a village half way between Bologna and Ferrara. Parmigiano Reggiano, one of the most noble of all ingredients in this regions' cuisine, is also the ideal ingredient for this classic side dish, enhancing the refined aroma of the asparagus.
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INGREDIENTS |
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Asparagus (if possible from Altedo) |
1,5 |
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kg |
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Butter |
80 |
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g |
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Grated Parmigiano Reggiano cheese |
50 |
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g |
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Salt |
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to taste |
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PREPARATION |
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Remove the earthy part of the asparagus, scrape the stalks and wash carefully. Tie them into even bunches, cutting the stalks so that the asparagus are all of the same length. |
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Boil the bunches of asparagus in slightly salted boiling water for 15-20 minutes, ensuring that the tips remain outside the water. |
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Drain and untie the asparagus, spread them out in a radial pattern on a warm serving dish with the tips pointing inwards. |
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| 4. |
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Sprinkle with plenty of Parmigiano Reggiano cheese. Then pour warm butter previously left to turn golden in a pan. Serve immediately. |
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CHEF'S NOTE |
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Whilst boiling the asparagus, ensure that the tips remain out of the water. |
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A young red is recommended for this delicious menu. This should have a good structure and nose such as Pinot Nero from the Colli Piacentini or a Friuli Cabernet Sauvignon. The lively local red wines are also perfect, such as Gutturnio and Lambrusco Reggiano. |
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