Boiled asparagus are a side dish of the Venetian tradition, especially white asparagus. Very often we eat them served with hard-boiled eggs. In Veneto we have many IGP and DOC white and green asparagus such as the white asparagus of Bassano, the white asparagus of Cimadolmo and the asparagus of Badoere. In spring in Veneto there are many festivals and events dedicated to asparagus, where delicious asparagus risottos, lasagna and many traditional dishes are prepared. I suggest also checking other asparagus recipes and SAVORY PIE WITH ASPARAGUS AND TUNA Baked asparagus frittata. Now let’s see how to make boiled asparagus and if you try them let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lb Asparagus
- to taste Extra virgin olive oil
- to taste Salt
- to taste Pepper
How to make boiled asparagus
Let’s prepare the boiled asparagus. Trim the tough ends of the asparagus to remove the woody part, and peel them with a vegetable peeler or a knife to remove the tough fibers that would be unpleasant when eating.
For good results they should be cooked in a tall, narrow pot designed for asparagus so they cook vertically: immerse the bottom part in water while the tips cook in the steam. If you don’t have a special pot, use the narrowest pot you have and tie the spears with kitchen twine, or alternatively cook them in a steamer.
Pour water into the pot, lightly salt it and lower the asparagus. Cover with a lid and cook for about 15/20 minutes depending on the thickness and firmness. Check doneness by inserting the tines of a fork; if they go in easily the asparagus are cooked.
When the boiled asparagus are cooked, remove them, drain off the water and simply dress them with olive oil and pepper; add salt if necessary.
How to store boiled asparagus
Store them in the refrigerator for 2–3 days
