White Asparagus of Tavagnacco
Note: After nearly two months of a nationwide lockdown due to the coronavirus COVID-19, Italy is finally beginning the process of reopening. However, the festival described in this piece has been cancelled for this year. Organizers are planning to resume the annual event in 2021.
One of the sure signs of spring in Friuli is the appearance of white asparagus. The center of production for this prized vegetable is Tavagnacco, located just north of Udine. It is here that the annual Festa degli Asparagi takes place over three weekends during the months of April and May. Food kiosks offer a wide variety of dishes made with asparagus, including risotto, frittatas, and crespelle (a lasagna-like dish made with crepes), as well as frico (cheese and potato pancake), grilled meats, and numerous desserts. In addition, you can attend wine pairing workshops, browse the Sunday market stalls, and enjoy music and dancing late into the night.
Here are three dishes from Flavors of Friuli: A Culinary Journey through Northeastern Italy that make use of white asparagus: one antipasto, one primo piatto, and one secondo piatto.
Asparagi con Prosciutto
In this appetizer, spears of white asparagus are wrapped with slices of prosciutto di San Daniele, sprinkled with aged Montasio cheese, and baked until the cheese melts. (The recipe is featured this month on my site Flavors-of-Friuli.com.)
Risotto con gli Asparagi
Risotto is common throughout certain parts of Friuli, particularly those areas that once belonged to the Venetian Republic. Like the above antipasto, this springtime risotto also makes use of both white asparagus and prosciutto di San Daniele.
Asparagi con Uova
Eggs and asparagus are a frequent pairing in Friuli. However, the egg salad found in this region is not the creamy mayo-based concoction we Americans are generally used to. Instead, it is typically prepared with a light dressing of vinegar and olive oil and is served alongside spears of white asparagus as a second course.