Asparago di Badoere

Traditionally cultivated in the provinces of Padua, Treviso and Venice, the white and green asparagus of Badoere are available in following varieties: Eros, Dariana, Thielim, Zeno, Avalim and Grolim.

While the white asparagus has a bittersweet flavor and a mild aroma of ripe wheat, the green ones have a pronounced fruity to herbal aroma and quite a strong, sweet flavor lacking the typical bitter aftertaste. Apart from its typical use in various risottos and pasta dishes, the freshly fragrant Asparago di Badoere is best enjoyed steam cooked and, combined with hard boiled eggs seasoned only with olive oil, salt and pepper, it makes for a wonderful salad.