📝 About This Recipe
Hailing from the picturesque town of Bassano del Grappa in the Veneto region, this iconic dish celebrates the prized white asparagus in its most traditional form. It features tender, ivory spears paired with a creamy, handmade egg sauce enriched with high-quality olive oil and a touch of white wine vinegar. This elegant contorno is a masterclass in Italian simplicity, where the delicate, slightly bitter notes of the asparagus find perfect harmony with the rich, velvety texture of the eggs.
🥗 Ingredients
The Asparagus
- 1 kg White Asparagus (Asparago Bianco di Bassano DOP) (thick, firm spears with closed tips)
- 3 liters Water (for boiling)
- 1 tablespoon Sea Salt (for the cooking water)
- 1 teaspoon Sugar (to balance the slight bitterness of the white asparagus)
- 1/2 piece Lemon (added to the water to keep the asparagus white)
The Bassanese Egg Sauce
- 8 pieces Large Eggs (organic, farm-fresh if possible)
- 100 ml Extra Virgin Olive Oil (use a mild, fruity Italian oil)
- 1-2 tablespoons White Wine Vinegar (to taste)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
- 1 tablespoon Fresh Chives (finely minced (optional for garnish))
👨🍳 Instructions
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1
Prepare the asparagus by washing them gently under cold running water. Use a vegetable peeler to remove the fibrous outer skin, starting from about 2 inches below the tip down to the base.
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2
Trim about 1-2 centimeters off the woody bottom ends of the asparagus spears so they are of uniform length.
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3
Tie the asparagus into 2 or 3 small bundles using kitchen twine; this helps them cook evenly and prevents the delicate tips from breaking.
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4
Bring a tall, narrow pot of water to a boil. Add the sea salt, sugar, and the half lemon. If you have an asparagus steamer, use that so the tips can cook in the steam while the stalks boil.
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5
Place the asparagus bundles upright in the boiling water. The water should reach just below the tips. Cook for 12-18 minutes depending on thickness. They should be tender but still hold their shape (pierce the base with a fork to check).
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6
While the asparagus cooks, prepare the eggs. Place the eggs in a small saucepan, cover with cold water, and bring to a boil. Once boiling, cook for exactly 8-9 minutes for a 'barzotto' (medium-hard) consistency.
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7
Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process and make peeling easier.
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8
Peel the eggs and place them in a shallow bowl. Traditionally, you crush them with a fork until they are crumbled but not a pureed paste.
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9
Slowly drizzle the extra virgin olive oil over the crumbled eggs while stirring with the fork to create a creamy, emulsified sauce.
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10
Add the white wine vinegar, salt, and black pepper. Mix well and taste; the sauce should be rich, slightly acidic, and savory.
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11
Carefully lift the asparagus bundles out of the water and drain them on a clean kitchen towel. Remove the twine.
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12
Arrange the warm asparagus spears on a serving platter with the tips all facing the same direction.
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13
Spoon the egg sauce generously over the middle and bottom sections of the asparagus, leaving the beautiful white tips exposed.
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14
Garnish with a sprinkle of fresh chives if desired and serve immediately while the asparagus is still warm.
💡 Chef's Tips
Always peel white asparagus more deeply than green; the skin is much more bitter and fibrous. If you don't have a tall asparagus pot, you can cook them lying down in a large skillet, but be very gentle when turning them. The secret to the sauce is the quality of the oil—use a high-quality Italian EVOO for the best flavor. For a smoother sauce, some modern chefs whisk the oil in more vigorously, but the traditional 'Bassanese' style is rustic and chunky. Don't overcook the eggs; a slightly jammy yolk makes for a much richer and more colorful sauce.
🍽️ Serving Suggestions
Pair with a chilled glass of Vespaiolo di Breganze, a local white wine from the same region. Serve alongside slices of toasted sourdough or traditional Venetian 'pan biscotto'. This makes a wonderful starter for a spring lunch or a sophisticated side for roasted veal. Accompany with a platter of Prosciutto di Parma or San Daniele for a complete 'Piatto Unico'. Enjoy as a light main course by doubling the portion of egg sauce per person.