Sprue. Thin spokes of asparagus. Good for use in risotto and omelettes, in dishes where appearance is not necessarily important but flavour is.
Tender white asparagus of Bassano del Grappa with a sauce of hard boiled eggs chopped and mixed with vinegar and oil.
Asparagus spears poached, dressed with melted butter, grated Parmesan cheese and garnished with chopped hard boiled eggs.
Wild asparagus, with spindly stalks but with good flavour, so excellent for risotto or for adding to an omelette.
