Cook and Drink

Over the years we posted a range of recipes with asparagus, such as classic asparagus with ham and eggs, Mediterranean grilled asparagus with Parmesan cheese or Asian asparagus with miso. During one of the first warm evenings of this year we prepared a very tasty, simple salad with green asparagus, basil and black olives. A very limited list of ingredients, but there is no need to add anything else. The olives bring umami, the asparagus sweetness and bitterness, the basil is aromatic, sweet and a touch peppery. A very uplifting combination.

Wine Pairing

Best to enjoy with a nice glass of Rosé: dry, crisp, floral and flavourful. For instance Monte del Frà Bardolino Chiaretto. It’s a wine with delicate scents of berries accompanied by light and refreshing hints of green apples and subtle spicy tones. On the palate the wine reveals juicy sensations of red berries along with an appealing and refreshing acidity.

What You Need

• Green Asparagus
• Black Olives
• Basil
• Black Pepper
• Olive Oil

What You Do

1. Wash the asparagus and dry
2. Remove the bottom of the asparagus. Be generous, you don’t want to serve a chewy salad
3. Heat a heavy iron pan, add olive oil
4. Slice the asparagus and transfer to the pan. Don’t add the tips
5. Stir.
6. After 5 minutes add the tips
7. After another 5 minutes the asparagus will be ready. Taste and leave on medium heat if you feel they need more time
8. Let cool
9. Halve the olives
10. Combine the asparagus with olives, basil and black pepper