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Freshly picked asparagus from South Tyrol

In the South Tyrolean asparagus growing area surrounding Terlan and Vilpian, April and May are the months of high season. And not only here, as the restaurants in almost the whole province spoil their guests with asparagus dishes.

Asparagus from South Tyrol is a light product and has many advantages, such as the high concentration of vitamins (A, B1, B2, C and E) and minerals (calcium, potassium and phosphor). As well, the delicious product is delicious and low in calories.

Enjoy it without regretting. However, the asparagus should be fresh and real, as asparagus coming from overseas lose much of their flavour and nutrients during the long transport.

Asparagus at its best

The following recipes were written by Norbert Niederkofler, a highly awarded chef from South Tyrol:

  • Classic version: Asparagus with “Bozner Sauce”

The boiled white asparagus is served with the classic “Bozner Sauce”, prepared from the finely chopped, boiled egged, vinegar, oil and chive. The dish can also include Easter ham or salmon.

  • Spicy-savoury version: Salad with asparagus

The boiled asparagus spears are chopped into 3 to 4 cm long pieces and assembled to a salad with fried speck and roasted croutons. As well, you can add green salad.

  • Low-calorie version: Asparagus with calamaretti ragu

White asparagus is boiled in aluminium foil. The dish is served with a ragu made of calamaretti and fresh chervil.