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An Italian Asparagus Recipe

Italian style asparagus cooked in parmesan cheese

This asparagus recipe is very simple to make and it is sure to impress your family and friends. You'll find versions of this dish served across the Veneto and the entire north of Italy, but only in season (more about that in our FAQ section below the recipe).

The cheese is really important with this dish; if you don’t use the right cheese, it changes the recipe completely, and the end result is nowhere near as delicious.

I, of course, have the added problem that if the cheese isn't right, I am going to have a complaining husband. Boy, can he go on?

Ingredients

  • 500g fresh green asparagus
  • 100g grated Grana Padano or Parmigiano cheese, 
  • 50g butter, softened, 
  • ½ liter (500ml) whole milk
  • 4 large eggs
  • 150g fresh, soft breadcrumbs (from a day-old Italian loaf)
  • Salt and freshly ground black pepper
  • To serve: Crispy Italian bread, like Pane Croce del Sud
Italian asparagus recipe

Preparation

    1. Preheat oven to 180°C (350°F). Generously grease a medium baking dish with a portion of the butter.
    2. Trim the tough woody ends from the asparagus. Boil in salted water for 3-4 minutes until bright green and tender-crisp. Drain and immediately cool in an ice bath to stop the cooking. Pat dry.
    3. In a large bowl, whisk the eggs, milk, fresh breadcrumbs, salt, and pepper until combined.
    4. Pour a thin layer of the egg mixture into the prepared dish. Arrange the drained asparagus in a single layer. Pour the remaining over the top, ensuring it seeps in. Sprinkle with the cheese.
    5. Bake for 30-40 minutes, or until the egg mix is set and the top is deep golden brown and puffed.
    6. Let it rest for 10 minutes before serving.

I like to eat this with a nice big hunk of crispy Italian bread—something like Pane Croce del Sud—a really wonderful bread. If you can get it where you are, then be sure to try it; I'm sure you will love it as much as I do.

Maria & Andrew


Common Questions About Asparagus:

How can I tell if asparagus is fresh?

Look for firm, bright green stalks with tightly closed tips. Avoid asparagus with wrinkled or slimy stalks, as these are signs of deterioration.

Can I use different types of cheese for this recipe?

While Grana Padano and Parmigiano are traditional choices, you can experiment with other hard and flavorful cheeses, but nothing is as good with the exception of Pecorino Romano, which is an interesting alternative.

What nutritional benefits does asparagus offer?

Asparagus is a low-calorie vegetable rich in vitamins like A, C, E, and K, as well as folate and fiber. It's also known for its potential diuretic properties and antioxidants.

What is the difference between white and green asparagus in Italy?

In Italy, the primary difference between white and green asparagus lies in their growing conditions and preparation. White asparagus is grown underground or shielded from direct sunlight, preventing chlorophyll development and resulting in its pale color. It tends to have a milder, slightly nutty flavor. Green asparagus, on the other hand, grows above ground and is exposed to sunlight, which contributes to its vibrant green hue and more robust flavor.

Are there regional variations of asparagus dishes in Italy?

Yes, regional variations of asparagus dishes can be found across Italy. In addition to the Parmesan cheese-topped asparagus mentioned earlier, in the northern regions like Friuli-Venezia Giulia, white asparagus might be celebrated in dishes like "Asparagus alla Goriziana," featuring white asparagus with a breadcrumb and egg sauce.

When is asparagus season in Italy?

Asparagus season in Italy typically begins in late March or early April and lasts through late May or early June. This period can vary slightly depending on the region and climate. The arrival of fresh asparagus is eagerly anticipated, and it's considered a springtime delicacy, often making its way onto restaurant menus and kitchen tables throughout the country.

Looking for more Italian recipes? We have lots and lots of really tasty ones on this site and on our other Italian site. The best way to find them is to use our site search engine below.

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