White Asparagus with Prosciutto and Egg Vinaigrette

White asparagus were harder to find growing up - it is only as they became more common in Italian markets that I started to appreciate them. Chunkier and sweeter than green, I like to wrap them in prosciutto and finish with an egg vinaigrette, to enhance their flavour and colour combination.

White asparagus and green asparagus are the same plant - Asparagus officinalis.

The difference is entirely in how they are grown. Farmers cover white asparagus spears with mounds of earth or black plastic to keep them in total darkness.

Without sunlight, no chlorophyll forms and the spears stay white. Left to grow in the sun, they would turn green.

Asparagus has been on Italian tables for a very long time.

Writers in ancient Rome praised the spears grown in Pozzuoli and Ravenna specifically.

By the 14th century, it had made it into the Liber de coquina, the oldest Italian cookbook, in a Tuscan adaptation that expanded the vegetable section to include it.

In 1908, Sparagi alla milanese appeared on the private breakfast menu that the Italian Royal family offered Emperor Wilhelm II - six courses, asparagus among them.

The red of the prosciutto against the pale white of the spears is part of why this dish works visually. T

The egg vinaigrette adds a sharp flavour with apple vinegar, loosened with olive oil, with chive and a touch of Dijon mustard.

In spring, we also forage for wild asparagus in the forest.

They are thinner, more bitter, and intensely flavoured, a great alternative while waiting for the wild mushroom season to start.

For more vegetables Italians serve during this time of the year you can find: Raw Italian Artichoke Salad with Parmesan, Fresh Italian Broad Beans Recipe (Fava Bean Minestra) and Easy Authentic Italian Green Beans Tomatoes Recipe.

Ingredients

• White asparagus - fresh spears should be firm to the touch. You can also use green asparagus
• Prosciutto - Italian works well, but Spanish also pairs nicely with the sweetness of white asparagus
• Eggs - hard-boiled fresh eggs
• Extra virgin olive oil - use a good one; it is the base of the vinaigrette
• Apple vinegar - do not substitute with balsamic, which is too sweet and will overpower the dish
• Chive - adds a mild, fresh onion note to the vinaigrette
• Dijon mustard - adds depth and a gentle sharpness that binds the vinaigrette
• Salt and pepper

Check recipe card for measurements

Instructions

1. Rinse the asparagus. Peel the lower third of each spear and snap or cut off the woody base.
2. Steam for 10 minutes. White asparagus tend to be thicker than green and need the extra time.
3. Hard-boil the eggs, peel them, and chop them into small cubes. Do not mash - they should keep their texture.
4. Combine the chopped egg with extra virgin olive oil, apple vinegar, finely chopped chives, a teaspoon of Dijon mustard, salt, and pepper.
5. Mix into a loose vinaigrette.
6. Wrap the stem of each asparagus spear with a slice of prosciutto.
7. Serve warm, arranged on a plate topped with the egg vinaigrette over the top.

Serving Suggestions

While many of you may want to serve it for breakfast, in Italy we would serve it as a light dinner.

Italians tend to eat lighter in the evening - a small plate, something seasonal, nothing too heavy before bed.

On a special occasion, it also makes a natural outdoor lunch as the weather becomes more enjoyable in spring.

I like to serve it alongside Crescia, the Italian cheese bread made with Parmesan and Pecorino.

More Spring vegetable recipes

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