Bunches of blanched asparagus wrapped in prosciutto and baked in the oven.

"Asparagus in the style of Bassano del Grappa." Asparagus steamed and dressed with lemon sauce and chilli oil.

White asparagus cooked and dressed with a sauce made from egg yolks and chopped walnuts flavoured with orange peel.

Asparagus boiled and browned in butter, served with fried eggs and cheese.

"Asparagus in the style of Milan." Asparagus poached and browned in butter, served with fried eggs, melted butter and Parmesan cheese.

A dish from Emilia-Romagna of blanched asparagus tips tossed with melted butter, sprinkled with Parmesan cheese and baked.

Asparagus poached and browned in butter, served with fried eggs, melted butter and Parmesan cheese.

A highly-prized variety of asparagus, very green and slightly bitter, from Altedo in Emilia-Romagna.

The most highly regarded variety of asparagus in Italy, this is white asparagus, juicy and fat, and with a characteristic slightly bitter flavour. It should be easy to identify when buying as it should be bound with a band bearing the seal of the consortium showing the profile of the Bassano bridge in the center. In Bassano this is traditionally served with hard boiled eggs.