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Asparagus Sauce
Gubbio (Umbria) — Mother recipe · en it
A classic of Umbrian cuisine, the sugo d'asparagi is a delicious, creamy sauce made with fresh asparagus and spices.
📷 Karen and Brad Emerson — CC BY 2.0 (Wikimedia Commons)
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⏱️ 20 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 500g of fresh asparagus
- 200ml of chicken broth
- 1 onion
- 2 cloves of garlic
- 200g of Grana cheese
- 50ml of olive oil
- 100ml of milk
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 100g of butter
- 20g of flour
Method
- Wash and cut the asparagus into 5cm pieces.
- In a pan, heat the olive oil and sauté the garlic and onion.
- Add the asparagus and cook for 5-7 minutes.
- In another pot, mix the butter and flour for 1-2 minutes, add the broth and milk, stir and bring to a boil.
- Add the sauce to the vegetables and cook for 2-3 minutes, add the cheese and chili powder, stir and let cool.
- Arrange asparagus slices on the plate, pour the sauce over and serve immediately.
The story
Sugo d'asparagi is a traditional dish from Gubbio, a city in Umbria, with roots in ancient Mediterranean recipes. Its preparation has been refined over centuries by local chefs, who added local touches to create a unique flavor.
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