A delicacy of the vegetable world, asparagus is an exceptional ingredient, jam-packed with vitamins and minerals, that can be found in many parts of Istria. The very healthy lifestyle that asparagus promotes begins from the root, right at the harvesting point of wild asparagus. The secret to finding these tasty plants is to hunt for them in the fall, when the air turns crisp and leaves begin to change color.
Once you spot the little yellow sprigs sticking out from the ground, you’ll know exactly where to find them when spring rolls around. Wild asparagus grows in the woods of Istria, along the coast and on the islands of the Adriatic Sea, making it widely available to the locals who have harvested this superfood for decades. They’ve even passed on their love for the green vegetable to tourists, who cannot leave Istria without taking home their own bunch from stands along the side of the road or from the local markets!
Istrian fuži and wild asparagus – a perfect combo!
A delicious Istrian meal requires only two simple ingredients: fuži and wild asparagus. In this post, we’re sharing with you a tried-and-true, irresistibly tasty, recipe that combines fuži, traditional Istrian pasta, and freshly picked asparagus. This pasta is quick, easy and is the perfect meal to whip up any night of the week!
- 500 g Istrian fuži
- 60 dag asparagus
- 10 dag Istrian prosciutto
- Fresh basil
- Lemon juice and zest
- Parmesan cheese
- Heavy whipping cream
- Olive oil
- Salt and pepper to taste
- Snap off the bottom, woody ends, of the asparagus and discard. Chop up the prosciutto and asparagus into 5cm pieces and sauté them together in olive oil over medium heat for 10 minutes.
- While the asparagus and prosciutto are cooking, add the lemon juice, lemon zest and a few leaves of fresh basil into the pan.
- Cook the pasta according to the directions on the package.
- Once the asparagus and pasta are ready, drain the pasta and add the asparagus and prosciutto into the pot and mix together. Stir in a drizzle of heavy whipping cream and top with parmesan and salt and pepper to taste.
Bon appetit! Or as they say in Istria, dobar tek!