Asparagi di Bassano DOP: excellence of Veneto
Asparagus is a perennial herbaceous plant that starts to produce edible parts after 2 years. The greater production occurs when the plants are between 4 and 12 years old, whereas from 12 to 20 it decreases.
The part that you collect is the so-called “turione” that is the bud of the plant. The harvest of Asparagi di Bassano, ruled by the code of conduct, occurs between the first of March and the 15th June.
Peculiar characteristics of Asparago di Bassano
Among the numerous rules of the code of conduct, some of them concern the bunch of asparagus.
First of all it has to be made of asparagus with a similar asparagus. Then, the external elements has to correspond to the internal elements and their weight enclosed between 0.5 and 4 kg; traditionally are tied together with a young and flexible branch of willow tree called “stroppia”.
A little history
In 1980, the “Consorzio di Tutela dell’asparago bianco di Bassano” (White asparagus of Bassano Protection Consortium) was founded, whereas in 2007 this product received the certification of “Denominazione di Origine Protetta – DOP”.
Preservation, preparation and typical recipe
The trick to preserve it in the best way is to place the bunch, vertically, in a container with 1 cm of water on the bottom.
The price of Asparago di Bassano is little higher than the “non DOP asparagus”, but they don’t have a wooden part, on the contrary of the green asparagus where it is necessary to remove the lower part, often for 10 cm.
The classic cooking for asparagus is the boiling. Because the tops are softer and cook before the lower part, this cooking needs to be made following some simple rules.
Then, after the cleaning, we suggest to tie together the bunch of asparagus and boil it. You need a high pan, some cm more than asparagus and pretty narrow, in order to keep the bunch vertically. Add salt and make it boil. Now, immerge the asparagus. Keep the top outside water and covering the pan, it will cook thanks to the steam. They will be ready in 10 minutes.