It’s asparagus time!

How to choose the best asparagus?

There are different varieties of asparagus, which differentiates according to the area they are cultivated in and to their colour (white, green and purplish). Also, asparagus can be cultivated (Asparagus Officinalis) or wild (Asparagus Acutifolius, in Veneto region known as “bruscandoli”).
Did you know that the difference between white and green asparagus is given by sun light exposure? During their growing process, asparagus are white until they come out of the soil. Only when they get the sun light they become first purplish, then green. In order to get white asparagus it is necessary to bury them, avoiding any contact with the light that would start the photosynthesis: these asparagus have a more delicate flavour. The green asaparagus are rich of chlorophyll, as they completed the photosynthesis process.

In our recipe we decided to use the green asparagus, a well balanced compromise of flavours between white and purplish ones.

But how to choose the best asparagus? Here some tips: choose the freshest ones, prefer asparagus that have a base diameter of at least 8 mm and are well straight. They must be sane and without any dent: also, be careful to check the tips! The hardest  and tightest they are, the fresher the asparagus will be!

How to match asparagus with wine?

It is a legend that asparagus, due to its intense flavour, is the worst enemy of wine.

Of course there is a good match wine for any kind of food and it is important to choose the right one.

In the asparagus there is a high level of amino acid asparagine and sulphur elements  that produce tannic substances, astringent and herbaceous, that brings out slightly bitter sensations.

For this reason, you should choose fruity wines with very low tannins, that can clean the mouth from the sulphourous elements.

The best pairing is with our Soave Classico “Campolungo”, or our white Charmat method Brut “Perla”.

The ingredients you will need:

320 gr pappardelle eggs pasta
400 gr green asparagus
200 gr prawns
1 onion
30 gr butter
200 ml cream
Salt and pepper
Chopped Parsley

Our recipe step by step:

Clean the asparagus and drop them into some boiling water, cover and cook for 5-7 mins, depending on the thickness of the spears.
Take them out, drain and plunge into some ice-cold water. Cut half part of the asparagus in rings. Keep the asparagus tips to garnish.
Use the other half to create a sauce: blend the asparagus with a spoonful of the water used to cook them until you get a creamy sauce.
Melt 30 gr of butter in a pan, add the onion finely chopped and fry it.
Add the prawns, cook for a few mins and add the asparagus and the sauce. Pan fry them, then add the cream, salt and pepper.
Cook the pappardelle in boiling water (taste to check when it’s ready), drain the water and keep some in a cup. Add the pasta to the sauce, and if it is necessary add the water used to cook it. Garnish with the asparagus tips, dust with the chopped parsley and serve the pappardelle well hot.
Serve it right away and match with a glass of our Soave Classico “Campolungo”!

Buon appetito!