Recipe of the Week: Albenga Purple Asparagus salad

Albenga purple asparagus, unmistakable for its intense color which fades towards the base and for its tasty and delicate flavor.

Unique in the world since its genetic makeup determines its color and preserves its purity. With its 40 chromosomes instead of 20 as all other asparagus, Albenga Purple asparagus can not cross with other varieties and therefore guarantees immutable characteristics and flavor.

The microclimate and the sandy soil of the plain of Albenga are necessary conditions for the purple asparagus to thrive. Outside of this habitat, any attempt to cultivate never produced results.

Rich in vitamins, minerals, folic acid, antioxidants, carotenes, magnesium and iron.

Recommended for those suffering from high blood pressure or for people in the low-calorie diet regime; People suffering from kidney problems should avoid them.

Albenga purple asparagus is a Slow Food Presidium.

Here is an original salad with this original ingredient.

Ingredients:

• A bunch of Albenga purple asparagus
• two boiled eggs;
• grated parmesan cheese,
• a pinch of grated bread crumbs
• melted butter lightly browned

Directions:

Cut purple asparagus of Albenga fifteen centimeters from the tip, steam them and place on a hot plate. Coat the asparagus tips with the eggs previously sieved, add Parmesan and bread crumbs. Finally pour melted butter.

Recommended wine: Vermentino DOC Western Ligurian Riviera

We kindly thank restaurateur Fausto Carrara in Albenga for this recipe