Italian Asparagus Vellutata with Parmigiano Reggiano Story of the Dish Asparagus is strongly associated with spring cooking across northern Italy, from Veneto and Friuli to Lombardy, Piedmont, and Emilia Romagna. Italian cooks often pair its grassy bitterness with eggs, butter, rice, or Parmigiano. In a vellutata, the challenge is protecting both color and freshness, so the tips are cooked separately and the stalks are simmered only until tender. The word vellutata refers to

Risotto agli Asparagi Story of the Dish Risotto agli Asparagi (Italian Asparagus Risotto) Risotto is one of northern Italy’s defining cooking methods, built not on cream but on the controlled release of starch from short-grain rice. This version focuses on fresh asparagus, Parmigiano, butter and a light asparagus stock. The goal is a flowing, glossy consistency Italians call all’onda: each grain remains distinct and al dente while the surrounding starch, butter and cheese for

Uova in Camicia con un Letto di Asparagi (Poached Eggs on a Bed of Asparagus) Uova in Camicia con un Letto di Asparagi (Poached Eggs on a Bed of Asparagus) Story of the Dish Uova in Camicia con un Letto di Asparagi (Poached Eggs on a Bed of Asparagus) History:"Uova in Camicia con un Letto di Asparagi" is a refined Italian dish that pairs the delicacy of poached eggs (uova in camicia) with the fresh, earthy flavors of asparagus. Asparagus has been cultivated in Italy for centu