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!
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.
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.
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.
BONUS: We also made a brunch dish by adding a poached egg. Bounissimo!
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!
Song Pick! Ain’t that a Kick in the Head, Dean Martin
What are you favorite in-season recipes? Lay it on me!
