We’re a farm that was founded in Umbria and has been here ever since 1780. Even today, our whole family still lives in Umbria… so when it comes to pasta with asparagus, we mean business! Like any traditional regional recipe, the best pasta with wild asparagus is the kind you make at home. So for us, the best recipe is the one we’re sharing with you here. But if you’d like to share yours, we’re ready to try it!
1. Use your hands to remove the toughest part of the asparagus stalks, then cut them into 2–3 cm pieces. Rinse them quickly under running water
2. Bring a large pot of salted water to a boil. In a large skillet, heat 3 tablespoons of Olive Oil and sauté the whole garlic clove.
3. Add the asparagus to the pan and cook over low heat for about 7–8 minutes. Meanwhile, put the spaghetti on to boil.
4. After 7–8 minutes, remove the garlic, add 2–3 tablespoons of the cooking liquid, and continue cooking the asparagus with the lid on.
5. Drain the pasta when it’s al dente and add it to the pan with the asparagus. Add a little more of the pasta cooking water, and, if desired, Pecorino or Parmesan cheese and a pinch of chili flakes.
6. Finally, drizzle a littleOlive Oil over the dish to bring out its flavor.
Wild asparagus: why is it considered an Umbrian ingredient?
Wild asparagus and Umbria share a very strong bond, united by nature, rural culture, and flavor.
A gift from nature: “Cuore verde l’Italia”
In spring, the trails of Umbria—from the Valnerina to the Colli Martani—are filled with asparagus: it sprouts wild, ready to be picked by those strolling through the woods and olive groves.
A harvesting tradition passed down through the generations Going “asparagus picking” between April and June is a family tradition: we set out at dawn with a knife and a basket, teaching the little ones to snap the stalk where the tender part begins and to always leave a few shoots on the plant.
A flavor that pairs perfectly withOlive Oil Wild asparagus has a more pronounced flavor than cultivated asparagus, capable of holding its own against the medium-to-intense fruitiness of Umbrian extra virgin olive oils and of enhancing the herbaceous aromas of regional white wines.
Olive Oil, Wine, and Beer: Pairings for a “100% Umbrian” Style
Here are our top recommendations for pairing your pasta with wild asparagus: three wines grown and produced in Umbria that, together, bring the region to life on your plate, in your wine glass, and in your glass:
Olive Oil: Umbria Colli Martani DOP, " " Selection. Medium-fruity with notes of artichoke and almond and a slight tingle typical of the Moraiolo variety: when used raw, it enhances the green color of asparagus and adds depth to cream sauces without overpowering them.
Wine: Montefalco Grechetto DOC A white Umbrian wine with aromas of white peach, citrus, and wild herbs; its pronounced freshness and mineral notes cut throughOlive Oil balance the sweetness of the tips.
Beer: Cotta 40 Pils Unfiltered Pilsner made with 100% Umbrian ingredients: a mild bitterness, clean grain notes, and hop flowers; the fine bubbles refresh the palate and complement the delicate vegetable flavor of the asparagus.
You have the recipe for spaghetti with wild asparagus and our pairing suggestions… all that’s left is to get cooking!
