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Asparagus White

I bought asparagus, asparagus in a white, thick and beautiful. How to prepare this delicacy? honored advice Consortium . But first, about the roots and origins of this extraordinary ростка

L to discovery of the asparagus from Bassano, asparagus like "white", is said to be completely random and due to a violent hailstorm that hit the area around the '500 . The hail would destroy the aboveground part of the vegetable thus forcing the farmer to take the part that was under ground, that the white part. He realized, with astonishment, as well as being edible was also tasty and pleasant taste and since then began to take the first asparagus sprouting from the ground.
However the people of the Bassano runs another legend is told that St. Anthony of Padua returning from the African missions had brought with him some seeds of the asparagus which would have served to tame the ferocious Ezzelino, because as he returned from the city Padua, along that stretch of road from Bassano to Rosa, he sowed the seeds of the asparagus between the hedges, which have flourished luxuriantly in a land that still is among the most fertile for the cultivation of the shoot.
It is certain that the cultivation of the territory of Bassano is very old, considering the expense of the banquet Republic of Venice (XV and XVI cent.) are some news the vegetable existence. In documents dated 1534, for example, we refer to expenditures made for the magnificent Messer Hettor Loredan, the Rason Vecchie Official "... Mazi sparasi for 130, 10 pounds 3 and money. " Even during the Council of Trent (1545-1563) some council fathers, spend with their train to Bassano, were able to enjoy the various local products, even the "sparasi" so between theological discussions and "de magnade sparasi" the council fathers promoted, perhaps, the first asparagus of Bassano launch tourism, highlighting the virtues especially diuretic.
Since then much water has passed under the bridge and the white asparagus of Bassano has spread increasingly coming to be known and appreciated throughout the world.

And here's the recipe, one of many offered on the site.

Lombatina di agnello

A nche questo piatto potrebbe prestarsi ad essere servito come piatto unico. Elegante e curiosa la presentazione della morbida charlotte. RICETTA T ostate the bones of lamb in the oven for about 15 ', then put them in a saucepan with carrot, celery and shallots peeled and finely chopped previously and wet all the red wine, let the wine evaporate and then pour the cold water. Simmer on low heat for about 3 hours, strain the sauce is cooked, arrange it with salt and keep aside. • In a saute pan with oil the rack of lamb, salt, pepper and pass it then you've got blending panure in the parsley, chives, garlic, toasted pine nuts and sliced bread and cook in oven at 180 ° for 8 '. • Packaged finally charlotte. Whisk the mascarpone with a knife, eggs, Parmesan cheese and boiled asparagus, salt, pepper and pour the mixture so obtained previously butter molds and covered with thin asparagus, steam for 25 'to 85 °. • Serve available on each plate and a charlotte of lamb loin steak with sauce and nappa.

PREPARATION: COOKING: DIFFICULTIES ': 40 minutes 180 minutes high Ingredients for 8 people 4 Lamb 30 g of parsley, 10 g chives 50 g garlic, pine nuts 50 g 50 g of bread salt and pepper for Charlotte 300 g cooked white asparagus of Bassano 150 g of eggs 100 g mascarpone 30 g Grana Padano 300 g Thin asparagus