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The green, the white and the wild — the Italian ways
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Buon Domenica, Asparagus has a very short season. We have known this since Roman times — and we have never wasted it. We serve asparagus with eggs, but never for breakfast. Always for lunch or dinner. Here are 3 ideas for 3 different occasions → White Asparagus with Prosciutto and Egg Vinaigrette → Green Asparagus with Poached Eggs and Parmesan → How to Forage and Cook Wild Asparagus → Watch the full recipe on YouTube Buon appetito, |
Your Guardian Chef: Laura Giunta Tobin
Get authentic recipes, cooking videos, and exclusive Italian cuisine tips straight to your inbox, and exclusive insights to dispel common misconceptions about Italian cooking!