Green asparagus and Morgan's oil
Sweet and sour green asparagus in Morgan oil: this is the new recipe by La Giardiniera di Morgan that wants to pay tribute to Lombardy and Emilia Romagna, a positive message for the two Regions, to be transmitted through a product that traditionally marks the arrival of the summer: asparagus in its green variant.
Both in Lombardy and in Emilia Romagna, green asparagus is better known and more consumed than white asparagus and the new limited edition has been designed to meet the tastes of the two local markets. After taking white asparagus outside the regional boundaries, Morgan decided to open up to other traditions, meeting the taste of other territories". Green asparagus, produced as a Typical Geographical Indication since 2010, is grown in an area between the provinces of Treviso, Padua and Venice and lends itself to countless recipes.
In this version, green asparagus is steamed and seasoned with white wine vinegar, whole sea salt and sugar. They are left to mature for 48 hours, allowing them to flavour together with sweet and sour peppers, which give character to the recipe giving life to a ductile product. They go perfectly with hard-boiled eggs, white meats, beef carpaccio or bresaola; or they can stuff a sandwich, garnish pizzas or hot focaccia. They are part of the Stagionali (Seasonal) line, so they are only available for a limited time. This new product can also be purchased on the website www.lagiardinieradimorgan.com and in affiliated stores in Lombardy and Emilia Romagna.
Source: VeneziePost