of Tuscany's Ti penso sempre Asparagus
Don't even ask what Uncle William and his camel Mr. Thirsty
were doing in the middle of Cadibona Pass/Apennines Mountains
in the wilds of northern Italy, he says he was visiting with
the beautiful Italian Duchess Silvana of Tuscany whom he met
and fell in love with years ago and said it was a wonderful
opportunity to pick the some wild asparagus with her-what
was Mr. Thirsty doing all the while-mountain cameling ? The
Duchess gave him one of her grandmother's favorite recipes,
which in turn he blessed us with; we'll call these Silvana
of Tuscany's Ti penso sempre Asparagus.
1 pound of tender medium sized asparagus
2 Tablespoons extra virgin olive oil
2 and a half Tablespoons freshly grated Parmesan cheese
1 freshly grated lemon rind
Sea salt (ground) and freshly ground black pepper
- Rinse the asparagus thoroughly, break off any tough,
white bottoms and discard. Cut into 1.5-inch sections, slicing
the asparagus at a slight diagonal.
- Fill a medium sized saucepan half way with water,
bring to a boil, add the asparagus and reduce heat slightly
to a simmer. Parboil the asparagus for exactly 2 minutes.
Drain the hot water. While the asparagus are still hot,
toss them in a bowl with the olive oil, Parmesan, and lemon
rind. Salt and pepper to taste. Serve warm or room temperature.
RETURN TO RECIPE