Ovi e sparasi is a traditional dish originating from Veneto. It's made with only a few ingredients – white asparagus, hard-boiled eggs, olive oil, vinegar, salt, and pepper. The white asparagus are dipped in a sauce of hard-boiled eggs that are mashed with vinegar, olive oil, salt, and pepper.

In the region, the best asparagus come from Bassano del Grappa – tender, shiny, thick, and distinctively bittersweet. The white asparagus are cooked in special high and narrow pots in which they are placed to stand upright so that the tips are not submerged in water, but remain out of the water in order to steam.