The Green Asparagus of Canino is produced in the countryside of Canino (Viterbo) and to a lesser extent in Montalto di Castro, Tessennano, Arlena di Castro and Tuscania. The bright green colour makes it really “special” and the lack of the woody part, normally discarded, means that the whole vegetable can be eaten.
Its organoleptic characteristics derive from the type of soil, chalky or of volcanic origin, and on the mild and temperate climate, which allows the shoots to ripen long before elsewhere (it is picked as early as January)
The tasty Green Asparagus of Canino can be sampled in April and May. The Festival of the Canino Asparagus is held in April and stands offer delicious dishes exclusively based on asparagus, from starter to main course, from side dish to desert.
A local recipe is the green asparagus frittata (omelette).
Ingredients (for 4 people):
800 grams green asparagus from Canino and Montalto di Castro
4 eggs
100 grams pecorino or parmesan cheese
parsley
extra-virgin Olive Oil of Canino DOP
salt and pepper to taste
Method:
Boil the green asparagus for a few minutes. In a bowl, beat the four eggs and add the salt, pepper, finely-chopped parsley and the pecorino/parmigiano.
Add the asparagus cut into chunks. Heat the olive oil in a frying pan and pour in the mixture. Turn it over to cook both sides. Serve warm.