Spring in Treviso, Italy, carries the scent of wisteria in bloom, and the air is alive with renewal. In the gardens and orchards, cherries begin to blush on the branches, and from the fertile earth emerges one of the region’s most prized treasures: the white asparagus of Bassano. Protected and celebrated, these spears are harvested while still beneath the soil, giving them their distinctive pale, ivory colour and tender, subtly sweet flavour.
This simple recipe works beautifully as a quick snack or a light side dish, and it can be enjoyed either warm or cold.
Ingredients
Method
First, place the eggs (at room temperature) in a small saucepan with cold water. Bring to a boil, then cook for 7–8 minutes to make them hard-boiled. Once ready, drain the hot water and cool the eggs under cold running water. Peel them and set aside.
Wash the asparagus, then peel the stalks with a vegetable peeler from the base up to about halfway. If needed, trim off the tough, woody ends.
Bring a tall, narrow pot of water to a boil, enough to submerge the stalks while leaving the tips above the water. Lightly salt the water and cook the asparagus upright for a few minutes. They’re done when the tips are tender.
Meanwhile, prepare the sauce: using an immersion blender (or a food processor), blend the hard-boiled eggs (cut in half) with white wine vinegar and oil until smooth and creamy. If needed, add a splash of water to adjust the consistency, and adjust the vinegar to taste.
Drain the asparagus, arrange them on a serving plate, and pour the egg sauce over the top.
You could also add some crispy pancetta crumbled on top to serve.
Posted on 30 Apr 2026.
