Asparagus and Sausage Recipe

Asparagus and sausage recipe
Nom nom!

Asparagus season is over in Piedmont (sniff sniff), but we enjoyed it while it lasted. Put on your apron and try out this lovely asparagus and sausage recipe – don’t forget the Parmigiana!

Super simple & palate pleasing!

Fresh Ingredients: Asparagus, Sausage, and Parmigiana.
Fresh Ingredients: Asparagus, Sausage, and Parmigiana.

Ingredients:

  • One bunch asparagus
  • ½ pound of fresh sausage (we use Bra sausage – not easy to come by everywhere. Find something yummy at the butcher or in the meat section)
  • Parmigiana, grate to your liking!
  • Olive Oil, to taste
  • Salt, to taste
  • Pepper, to taste

Step 1: Wash the asparagus.

Step 2: Break the stems just at the bottom – they have a natural break.

Step 3: Peel the asparagus skin a little above the middle to the bottom. Il Ragazzo (a.k.a: “The Boy”) got this tip from a Norwegian chef – it softens the veggies. NOTE: The peeling is the most time consuming part.

Asparagus and Sausage Recipe
Peel the stems: middle to bottom for veggie softness.

Step 4: Boil water in a large saucepan. Once it’s at a rolling boil add the asparagus. Cook between 2 and 5 minutes depending on the thickness. Just get ’em nice and soft!

Step 5: Remove pan from heat. Drain the water and add the sausage – the heat from the pan slightly cooks the sausage. Cook meat to your preferred temp (we like ours pretty raw). Mix with olive oil, salt, and pepper.

Asparagus and Sausage recipe
Fresh off the stove!

Try it! Bra Sausage:

Produced in Bra (CN), in the Piedmont region of Italy, it’s the only sausage with a lean part completely composed of bovine meat. Today’s mix generally uses 70 to 80% lean veal finely minced meat and 20 to 30% pig’s fat. In ancient times the fat was from beef as well, but due to its high perishability it was later replaced by pig’s. The base seasoning includes sea salt, white pepper, nutmeg, cinnamon, and mace. Many producers also enrich it with garlic, fennel, leeks, cheese (parmesan, aged robiola or toma delle Langhe), white wine and even sparkling wine or prosecco for Christmas. The mix, which needs to be kept moist and soft, is stuffed in a small ram’s gut. It is eaten fresh. There are no production regulations, but generally no additives and preservatives are added. Slow Food Foundation

Step 6: Add asparagus and sausage recipe combo to a plate and grate parmigiana over the top.

Asparagus and sausage recipe
Nom nom!

BONUS: We also made a brunch dish by adding a poached egg. Bounissimo!

Asparagus and Sausage Recipe - with an egg!
Turn it into brunch: Poached egg!

Wine Pairings:

  • Primi: We paired it with a Krug Champagne. Any brut sparkling works! 
  • Brunch: We paired it with an Austrian Riesling. 

Asparagus and sausage recipe: Simple, healthy, and delish – Buon Appetito! 

Asparagus and Sausage Recipe
Don’t forget the wine!

Song Pick! Ain’t that a Kick in the Head, Dean Martin

What are you favorite in-season recipes? Lay it on me!

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