mezzomediAsparagus
Tender and herbaceous, green umami note that grills deliciously.
Asparagus is a fine and delicate vegetable with a slightly sweet taste and a crunchy texture. It offers remarkable tenderness once cooked and harmoniously pairs with olive oil and lemon, fundamentals of Mediterranean cuisine. In the Mediterranean, it is prepared simply to let its natural flavor express itself.
Best pairings
Egg Classic87%Asparagus and egg, the runny yolk coats the tips.
Extra virgin olive oil Classic84%Asparagus grilled in olive oil.
Lemon Classic84%Lemon brightens asparagus, a spring classic.
Garlic Classic84%Garlic amplifies the minerality of asparagus, fundamental in Provence and Italy.
Parmesan Classic83%Asparagus and Parmesan, savory umami on tender green.
Prosciutto Classic81%Asparagus with Parma ham, salty on green.
Butter Classic80%Asparagus with butter, melting sweetness.
Basil Classic79%Basil's anethole dances with asparagus's herbaceous notes, a hallmark of Italian spring.
Pecorino Classic78%Asparagus and Pecorino, salty spring umami.
Pea Classic77%Peas and asparagus, a Mediterranean spring duo, with delicate, complementary flavors.
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FAQ
What goes with asparagus?
Asparagus pairs especially well with egg, extra virgin olive oil, lemon, garlic and parmesan. Asparagus and egg, the runny yolk coats the tips.
When is asparagus in season?
Best season: spring.
What can I substitute for asparagus?
If you don't have it, try: green bean, celery, zucchini, artichoke.