In Italy, when young, tender spears of wild asparagus pop-up in the fields and markets, Wild Asparagus Soup becomes the star on the menu. Especially popular in Calabria, Lazio, Sicily, and Rome is the combination of asparagus with egg. For this soup, beaten egg flavored with grated cheese is whisked into hot broth. The heat cooks the beaten egg very quickly and whisking it causes it to form thin strands, called stracciatella.
Asparagus can be wild or cultivated, green, white, purple, or a mix. After you’ve "stalked" the wild asparagus in your local farmers’ market or grocery store, this Italian recipe is a snap to prepare. The soup is similar to consommé, as shown in the photo made with beef broth, or as a thick stew by increasing the amount of ingredients added to the broth.
If you have children who are learning to appreciate the food they eat, they love to help out by making the stracciatella! When pressed for time, serve Zuppa di Asparagi as a light meal-in-one. Simple and satisfying, it is truly a celebration of spring.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with photos. 4 servings. Cook time: 8 to 10 minutes.
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