Festa Monini: colors, sounds and tastes of Umbria

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Sour asparagus

50 MIN


1 bunch
a few sprigs
Dijon mustard
1 spoonful
Lemon Juice Lemoniny
1 lemon eq.
Extra Virgin olive oil
5-6 spoonfuls
to taste


  1. Clean the asparagus by scraping the stems and removing all of the white part that feels hard and resistant to cutting. Wash them, level them and tie them with string.
  2. Stand them up in a tall pot with slightly salted water. Make sure the tips stick out of the water but are below the edge of the pot, as they need to steam cook.
  3. Drain the asparagus while it is still slightly undercooked, untie the stems and arrange them on an oval plate with the tips all pointing in the same direction. Cover them and set them aside in a warm spot until serving.
  4. In the meantime, prepare the sauce by mixing the spoonful of Dijon mustard with the lemon juice and a few spoonfuls of Extra virgin olive oil. Add a pinch of salt and a generous spoonful of chopped parsley. Mix well and then pour over the asparagus tips.

A little extra

To prepare this very simple sauce, we recommend using Monini Classico Extra Virgin