From San Giuseppe to San Giovanni (March - June) the asparagus Violetto d’Albenga (deep purple) is always used in Daily Menu of our fine-dining restaurant “il Rosmarino” : native and unique variety in the world, it has 40 chromosomes (instead of 20 like all other varieties) it cannot be adulterated through crosses. The cultivation is completely manual and to honor the hard work to bring it to our tables and its organoleptic characteristics (soft, buttery and without the fibrousness of others asparagus) delicate preparations are recommended. Important: it should be eaten very fresh, because, they have 40 virtues and they lose one every hour!
RISOTTO WITH ASPARAGUS
- For 4 people:
- g. 300 of Carnaroli rice
- g. 300 of asparagus Violetto d’Albenga,
- 1 spring onion
Brown the chopped onion in the butter, then add the tender part of the asparagus (for the garnish boil some whole asparagus). Cook for five minutes, add the rice and then dilute with broth until the rice is cooked.
At the end of the cooking time, stir in the butter and Parmesan cheese and serve garnished with asparagus tips.