{"id":16706,"date":"2026-04-02T18:47:03","date_gmt":"2026-04-02T16:47:03","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/asparagus-alla-veneta-white-asparagus-recipe-with-egg-sauce\/"},"modified":"2026-08-24T11:36:43","modified_gmt":"2026-08-24T09:36:43","slug":"asparagus-alla-veneta-white-asparagus-recipe-with-egg-sauce","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/asparagus-alla-veneta-white-asparagus-recipe-with-egg-sauce\/","title":{"rendered":"Asparagus alla Veneta: white asparagus recipe with egg sauce"},"content":{"rendered":"<p>Spring is here, and I can&#8217;t think of a better way to welcome it than by paying tribute to one of its star products. With the arrival of good weather, markets are filled with fresh colors and flavors, and it is the ideal time to prepare dishes that celebrate the season. Today we travel to northern Italy to cook asparagus a la veneta, an authentic delight that will surprise you with its simplicity and elegance.<\/p>\n<p>In the Veneto region, this preparation is a true symbol. It involves combining the soft texture of white asparagus with a rich and comforting sauce, providing a perfect balance between the freshness of the vegetable and the creaminess of the dressing. The contrast of flavors is fantastic, and best of all, it is made in very little time, using ingredients you surely already have in your pantry.<\/p>\n<p>Additionally, I will show you a small evolution of the original method: instead of each diner preparing the mixture on their own plate by crushing the ingredients with a fork, we are going to emulsify everything to obtain a very fine and silky result. Let&#8217;s get to it!<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare <strong>asparagus a la veneta<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8eb69428bef\" data-id=\"5Bqx1CT0XC4\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-5Bqx1CT0XC4-6a8eb69428bef\" data-vid=\"5Bqx1CT0XC4\"   data-src=\"https:\/\/www.youtube.com\/embed\/5Bqx1CT0XC4?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Asparagus alla Veneta: white asparagus recipe with egg sauce ~ Recipes Side Dishes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/5Bqx1CT0XC4\/hqdefault.jpg\"  alt=\"Asparagus alla Veneta: white asparagus recipe with egg sauce ~ Recipes Side Dishes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Asparagus alla Veneta: white asparagus recipe with egg sauce - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/5Bqx1CT0XC4\/hqdefault.jpg\",\"uploadDate\":\"2026-04-02T18:47:03+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/5Bqx1CT0XC4?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=5Bqx1CT0XC4\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 10 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 15 min<\/p>\n<ul>\n<li>10 white asparagus<\/li>\n<li>3 eggs<\/li>\n<li>30 g apple cider vinegar<\/li>\n<li>30 g extra virgin olive oil<\/li>\n<li>Fresh marjoram<\/li>\n<li>Salt<\/li>\n<li>Black pepper<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Asparagus alla Veneta: white asparagus recipe with egg sauce ~ Recipes Side Dishes Step-by-step in three minutes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15688\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Esparragos-a-la-veneta-receta-de-esparragos-blancos-con-salsa-de-huevo-1.jpg\"  alt=\"Asparagus alla Veneta: white asparagus recipe with egg sauce ~ Recipes Side Dishes Step-by-step in three minutes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Esparragos-a-la-veneta-receta-de-esparragos-blancos-con-salsa-de-huevo-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Esparragos-a-la-veneta-receta-de-esparragos-blancos-con-salsa-de-huevo-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Esparragos-a-la-veneta-receta-de-esparragos-blancos-con-salsa-de-huevo-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>How to prepare the asparagus a la veneta recipe<\/strong><\/h3>\n<h4><strong>Cleaning and tying the stalks<\/strong><\/h4>\n<p>We start with the star product. It is essential to clean the white asparagus well before cooking them. First, we remove the end of the stalk because it is usually very hard and fibrous. Then, we peel the trunk a little using a peeler to remove the outermost layer.<br \/>\nOnce ready, we gather them all together and tie them with kitchen twine to form a tight bundle. This will greatly facilitate subsequent cooking and keep their perfect shape.<\/p>\n<h4><strong>Perfect cooking of eggs and vegetables<\/strong><\/h4>\n<p>We heat two pots with water: one for the hard-boiled eggs and another for the vegetables. When the water in the first pot boils, we add the eggs and let them cook for exactly 8 minutes. After that time, we quickly transfer them to a bowl with very cold water to stop the cooking immediately.<br \/>\nIn the other pot, we salt the water generously. Here comes a fundamental trick: we sprinkle a little salt directly on the asparagus tips. We place them in the water in a vertical position, making sure to leave the tips out of the liquid. We cover the pot and cook at maximum power. This way, the tips will be cooked gently only by the retained steam. At the end, we lay them down for just a moment to submerge the tips. You will know they are ready when, upon piercing them at the base, you notice they are soft.<\/p>\n<h4><strong>Making the creamy egg sauce<\/strong><\/h4>\n<p>As I mentioned, in the older version, each person prepared the egg sauce on their own plate by mashing the ingredients. We are going to modernize the technique to achieve a spectacular emulsion. We peel the cold eggs and put them in a blender jar along with the extra virgin olive oil, apple cider vinegar, a pinch of salt, and black pepper.<br \/>\nWe blend everything very well until we get a homogeneous cream, similar to mayonnaise. If you see that it is too thick, simply adjust by adding an extra splash of oil or vinegar until you reach the ideal consistency.<\/p>\n<h4><strong>Plating and suggested pairing<\/strong><\/h4>\n<p>We put our cream in a piping bag to achieve a presentation worthy of a restaurant. We place the tender asparagus on a nice plate, cover them generously with the cream, and add on top a little egg yolk passed through the microwave and grated (optional!), fresh marjoram, and an extra touch of freshly ground black pepper.<br \/>\nTo accompany this very special dish, I suggest a wine that I discovered in the <strong><a href=\"https:\/\/www.instagram.com\/va_de_bolit\/\">Priorat winery<\/a><\/strong> of Cristian Franc\u00e8s: a white wine made with <a href=\"https:\/\/es.wikipedia.org\/wiki\/Chenin_blanc\">Chenin Blanc<\/a> grapes.<br \/>\nA perfect pairing suggested by a Belgian client of the winery that enhances every nuance of the dish! And it turns out it&#8217;s true!<\/p>\n<hr \/>\n<h3><strong>Tricks and tips for a perfect result<\/strong><\/h3>\n<h4><strong>Cooking vertically makes the difference<\/strong><\/h4>\n<p>Cooking the vegetables standing up allows the stalk, which is much thicker and firmer, to boil in the water, while the tip, which is extremely delicate, cooks only with the steam. This way you will avoid the tips falling apart and you will achieve an impeccable texture.<\/p>\n<h4><strong>Adjust the texture of your dressing<\/strong><\/h4>\n<p>The cooked yolk acts as a very powerful natural thickener. Depending on the size of the egg, the mixture can be more or less dense in the blender. Play with the proportions of the liquids until you find that fluidity that allows you to decorate with the piping bag (or spoon) without effort.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why is it important to cook the asparagus vertically?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">They are placed standing up so that the thick stalks boil in the water, while the tips, which are more delicate, are cooked gently by steam. This ensures a firm and perfect texture.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use the green variety instead of the white one?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Although the classic Venetian recipe is prepared with the white variety, you can use the green ones without any problem. Keep in mind that the cooking time will be significantly less because they are thinner.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What happens if my sauce is too thick in the blender?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">There is no problem at all. You just need to add a small additional splash of extra virgin olive oil or vinegar and blend again until you achieve a fluid and silky texture.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What type of wine do you recommend for this appetizer?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">A white wine with good acidity is ideal to balance the richness of the cream. A Chenin Blanc from Priorat or any dry white will work wonderfully.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>How much exact time should I boil the eggs?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">The ideal time is 8 minutes from the moment you put them in the boiling water. This allows them to be cooked but maintain a certain juiciness, greatly facilitating the emulsion.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Why is it important to cook the asparagus vertically?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"They are placed standing up so that the thick stalks boil in the water, while the tips, which are more delicate, are cooked gently by steam. 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You just need to add a small additional splash of extra virgin olive oil or vinegar and blend again until you achieve a fluid and silky texture.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"What type of wine do you recommend for this appetizer?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A white wine with good acidity is ideal to balance the richness of the cream. A Chenin Blanc from Priorat or any dry Italian white will work wonderfully.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"How much exact time should I boil the eggs?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The ideal time is 8 minutes from the moment you put them in the boiling water. This allows them to be cooked but maintain a certain juiciness, greatly facilitating the emulsion.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you are fascinated by authentic Italian proposals full of history, here are other wonderful options published on the blog to surprise at home:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/spaghetti-a-la-nerano\/\" target=\"_new\" rel=\"noopener\">Spaghetti alla Nerano<\/a><\/strong>: a trip to the heart of southern Italy with an unparalleled flavor.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/risotto-a-la-milanesa-risotto-alla-milanese\/\" target=\"_new\" rel=\"noopener\">Risotto alla Milanese<\/a><\/strong>: the great classic of the north, very elegant and traditional.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/tortellini-con-nata-jamon-y-guisantes\/\" target=\"_new\" rel=\"noopener\">Tortellini with cream, ham, and peas<\/a><\/strong>: an irresistible homemade jewel, perfect for solving a family meal.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your asparagus a la veneta!<\/strong><\/h3>\n<p>I hope this culinary wonder transports you directly to the beautiful tables of the Veneto. Go ahead and prepare it and fill your kitchen with the freshness of the spring season.<br \/>\nIf you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\">Instagram<\/a><\/strong> to discover more classics explained step by step.<br \/>\nLeave a comment telling me how it turned out and share your photos on social media. I would love to see your creations!<br \/>\n<span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap 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ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Asparagus alla Veneta: white asparagus recipe with egg sauce ~ Recipes Side Dishes Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" 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del #verano (mejor al d\u00eda siguiente) \ud83c\uddee\ud83c\uddf9\">\n                <img  title=\"Asparagus alla Veneta: white asparagus recipe with egg sauce ~ Recipes Side Dishes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Asparagus alla Veneta: white asparagus recipe with egg sauce ~ Recipes Side Dishes Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >#Pollo con #pimientos a la #romana \ud83c\udf36\ufe0f El #guiso italiano del #verano (mejor al d\u00eda siguiente) \ud83c\uddee\ud83c\uddf9<\/span>\n                                            <\/div>\n  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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15692\">\n<h2 class=\"vrtl-recipe__title\">Asparagus alla Veneta: white asparagus recipe with egg sauce<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Asparagus alla Veneta: white asparagus recipe with egg sauce ~ Recipes Side Dishes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Esparragos-a-la-veneta-receta-de-esparragos-blancos-con-salsa-de-huevo.jpg\"  alt=\"Asparagus alla Veneta: white asparagus recipe with egg sauce ~ Recipes Side Dishes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">A traditional recipe from the Veneto region that pays homage to spring by combining tender white asparagus with an irresistible and creamy egg sauce.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Side dishes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">15 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">25 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">340 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">spring recipe, Italian recipe, traditional<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">10<\/span> <span class=\"vrtl-recipe__ingredient-name\">white asparagus<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">3<\/span> <span class=\"vrtl-recipe__ingredient-name\">eggs<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">apple cider vinegar<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh marjoram to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">Microwave-cooked egg yolks<\/span> <span class=\"vrtl-recipe__ingredient-note\">Optional for garnish<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Cut off the tough end of the asparagus stalks<\/li>\n<li class=\"vrtl-recipe__step\">Lightly peel the stems with a peeler<\/li>\n<li class=\"vrtl-recipe__step\">Tie all the stalks together tightly with kitchen twine<\/li>\n<li class=\"vrtl-recipe__step\">Boil water in a pot and cook the eggs for exactly 8 minutes<\/li>\n<li class=\"vrtl-recipe__step\">Add salt to the water in a second pot and sprinkle salt on the tips of the vegetables<\/li>\n<li class=\"vrtl-recipe__step\">Cook vertically, leaving the tips out of the water so they steam<\/li>\n<li class=\"vrtl-recipe__step\">Dip the yolks into the water for an instant right at the end of cooking<\/li>\n<li class=\"vrtl-recipe__step\">Cool the eggs in cold water immediately after the 8 minutes are up<\/li>\n<li class=\"vrtl-recipe__step\">Peel the eggs and place them in a blender-safe cup<\/li>\n<li class=\"vrtl-recipe__step\">Add the olive oil, apple cider vinegar, salt, and black pepper<\/li>\n<li class=\"vrtl-recipe__step\">Blend until a smooth cream is obtained and adjust the liquid if it is too thick<\/li>\n<li class=\"vrtl-recipe__step\">Put the resulting cream into a piping bag<\/li>\n<li class=\"vrtl-recipe__step\">Plate by covering generously with the mixture<\/li>\n<li class=\"vrtl-recipe__step\">Garnish on top with grated egg yolk, fresh marjoram, and black pepper<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/5Bqx1CT0XC4\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spring is here, and I can&#8217;t think of a better way to welcome it than by paying tribute to one of its star products. With the arrival of good weather, markets are filled with fresh colors and flavors, and it is the ideal time to prepare dishes that celebrate the season. Today we travel to northern Italy to cook asparagus a la veneta, an authentic delight that will surprise you with its simplicity and elegance. In the Veneto region, this preparation is a true symbol. It involves combining the soft texture of white asparagus with a rich and comforting sauce, providing a perfect balance between the freshness of the vegetable and the creaminess of the dressing. The contrast of flavors is fantastic, and best of all, it is made in very little time, using ingredients you surely already have in your pantry. Additionally, I will show you a small evolution of the original method: instead of each diner preparing the mixture on their own plate by crushing the ingredients with a fork, we are going to emulsify everything to obtain a very fine and silky result. Let&#8217;s get to it! Watch the video with all the steps Below you can watch the video with all the steps to prepare asparagus a la veneta in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 10 min &#x23f1; Cooking time: 15 min 10 white asparagus 3 eggs 30 g apple cider vinegar 30 g extra virgin olive oil Fresh marjoram Salt Black pepper Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. &nbsp; How to prepare the asparagus a la veneta recipe Cleaning and tying the stalks We start with the star product. It is essential to clean the white asparagus well before cooking them. First, we remove the end of the stalk because it is usually very hard and fibrous. Then, we peel the trunk a little using a peeler to remove the outermost layer. Once ready, we gather them all together and tie them with kitchen twine to form a tight bundle. This will greatly facilitate subsequent cooking and keep their perfect shape. Perfect cooking of eggs and vegetables We heat two pots with water: one for the hard-boiled eggs and another for the vegetables. When the water in the first pot boils, we add the eggs and let them cook for exactly 8 minutes. After that time, we quickly transfer them to a bowl with very cold water to stop the cooking immediately. In the other pot, we salt the water generously. Here comes a fundamental trick: we sprinkle a little salt directly on the asparagus tips. We place them in the water in a vertical position, making sure to leave the tips out of the liquid. We cover the pot and cook at maximum power. This way, the tips will be cooked gently only by the retained steam. At the end, we lay them down for just a moment to submerge the tips. You will know they are ready when, upon piercing them at the base, you notice they are soft. Making the creamy egg sauce As I mentioned, in the older version, each person prepared the egg sauce on their own plate by mashing the ingredients. We are going to modernize the technique to achieve a spectacular emulsion. We peel the cold eggs and put them in a blender jar along with the extra virgin olive oil, apple cider vinegar, a pinch of salt, and black pepper. We blend everything very well until we get a homogeneous cream, similar to mayonnaise. If you see that it is too thick, simply adjust by adding an extra splash of oil or vinegar until you reach the ideal consistency. Plating and suggested pairing We put our cream in a piping bag to achieve a presentation worthy of a restaurant. We place the tender asparagus on a nice plate, cover them generously with the cream, and add on top a little egg yolk passed through the microwave and grated (optional!), fresh marjoram, and an extra touch of freshly ground black pepper. To accompany this very special dish, I suggest a wine that I discovered in the Priorat winery of Cristian Franc\u00e8s: a white wine made with Chenin Blanc grapes. A perfect pairing suggested by a Belgian client of the winery that enhances every nuance of the dish! And it turns out it&#8217;s true! Tricks and tips for a perfect result Cooking vertically makes the difference Cooking the vegetables standing up allows the stalk, which is much thicker and firmer, to boil in the water, while the tip, which is extremely delicate, cooks only with the steam. This way you will avoid the tips falling apart and you will achieve an impeccable texture. Adjust the texture of your dressing The cooked yolk acts as a very powerful natural thickener. Depending on the size of the egg, the mixture can be more or less dense in the blender. Play with the proportions of the liquids until you find that fluidity that allows you to decorate with the piping bag (or spoon) without effort. Frequently Asked Questions Why is it important to cook the asparagus vertically? They are placed standing up so that the thick stalks boil in the water, while the tips, which are more delicate, are cooked gently by steam. This ensures a firm and perfect texture. Can I use the green variety instead of the white one? Although the classic Venetian recipe is prepared with the white variety, you can use the green ones without any problem. Keep in mind that the cooking time will be significantly less because they are thinner. What happens if my sauce is too thick in the blender? There is no problem at all. You just need to add a small additional splash of extra virgin olive oil or vinegar and blend again until you achieve a fluid and silky texture. What type of wine do you recommend for this appetizer? A white wine with good acidity is ideal to balance the richness of the cream. A Chenin Blanc from Priorat or any dry white will work wonderfully. How much exact time should I boil the eggs? The ideal time is 8 minutes from the moment you put them in the boiling water. This allows them to be cooked but maintain a certain juiciness, greatly facilitating the emulsion. Related recipes you will love If you are fascinated by authentic Italian proposals full of history, here are other wonderful options published on the blog to surprise at home: Spaghetti alla Nerano: a trip to the heart of southern Italy with an unparalleled flavor. Risotto alla Milanese: the great classic of the north, very elegant and traditional. Tortellini with cream, ham, and peas: an irresistible homemade jewel, perfect for solving a family meal. Enjoy your asparagus a la veneta! I hope this culinary wonder transports you directly to the beautiful tables of the Veneto. Go ahead and prepare it and fill your kitchen with the freshness of the spring season. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more classics explained step by step. Leave a comment telling me how it turned out and share your photos on social media. I would love to see your creations! Enjoy your meal! Asparagus alla Veneta: white asparagus recipe with egg sauce A traditional recipe from the Veneto region that pays homage to spring by combining tender white asparagus with an irresistible and creamy egg sauce. DishSide dishes CuisineItalian Preparation time10 minutes Cooking time15 minutes Total time25 minutes Servings2 Calories340 kcal AuthorMia Villar Raurich Tagsspring recipe, Italian recipe, traditional Ingredients 10 white asparagus 3 eggs 30 g apple cider vinegar 30 g extra virgin olive oil Salt to taste Black pepper to taste Fresh marjoram to taste 2 Microwave-cooked egg yolks Optional for garnish Instructions Cut off the tough end of the asparagus stalks Lightly peel the stems with a peeler Tie all the stalks together tightly with kitchen twine Boil water in a pot and cook the eggs for exactly 8 minutes Add salt to the water in a second pot and sprinkle salt on the tips of the vegetables Cook vertically, leaving the tips out of the water so they steam Dip the yolks into the water for an instant right at the end of cooking Cool the eggs in cold water immediately after the 8 minutes are up Peel the eggs and place them in a blender-safe cup Add the olive oil, apple cider vinegar, salt, and black pepper Blend until a smooth cream is obtained and adjust the liquid if it is too thick Put the resulting cream into a piping bag Plate by covering generously with the mixture Garnish on top with grated egg yolk, fresh marjoram, and black pepper Video &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":15687,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[389,3118,2894],"tags":[2955,3057,3119],"class_list":["post-16706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-side-dishes-4","category-step-by-step-in-three-minutes","tag-eggs-3","tag-marjoram","tag-white-asparagus"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Asparagus alla Veneta: white asparagus recipe with egg sauce ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"An ideal Italian recipe for spring. 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