Asparago Bianco di Bassano DOP is very precious vegetable product, grown in the province of Vicenza in Veneto: it has found the perfect growing ground along the river Brenta, with its sandy, not much calcareous and well drained soil, and its fair climate.
The asparagus is a very ancient vegetable and it comes from ancient Mesopotamia: it was known in ancient Egypt and from there, it spread in the Mediterranean lands. In the beginning, it was used for its therapeutic qualities, but it was appreciated as s food afterwards. It was a coveted dish among the Romans, so much so that they encouraged its production in the conquered lands. Cato talks about it in the De Agricultura.
It has been grown ith Bassano area for centuries and it is featured in many folk tales: according to some of them, it was discovered by chance by a farmer after a hailstorm which shattered the upper part of the plant. He tried to eat the bulb beneath it and found it good! Others say that the asparagus was borught in that land from Africa by Saint Anthony of Padua.
Today, the Asparago Bianco di Bassano DOP is known worldwide: its sweet-sour taste sets it apart from the other kinds of asparagus, and its softness makes it possible to eat it whole.
It features many useful elements such as Phosphorus, potassium, iron, calcium, vitamins and amino acids, all with a low amount of calories. It has good cleansing and diuretic qualities and it helps liver and kidney cleaning. It also helps digestion with its long fibers.
The most famous traditional dishes are risotto with asparaguses and eggs with asparaguses, cooked following the typical Bassano recipe: “sparasi, e ovi, sale e pevare, oio e aseo” (aspraguses, egges, salt and pepper, oil and vinegar).
Boil the asparguses or, even better, steam them, to preserve vitamins and taste. It is possible to eat the young and soft ones raw: just cut them in very thin slices.