Violet asparagus of Albenga
The harvest of the violet asparagus begins in March and lasts until late June.
Commonly, asparagus cooking is the following: after having cleaned them from the ground residues by washing them and peeling them from head to bottom, eliminating any tapered ends, you can eat them uncooked, with salt and oil, or steamed. Asparagus usually accompanies fish dishes such as salmon or tuna, seasoned with butter or grated cheese. They are great for vegetable sauces or, naturally, for risotto.
