The best wine to pair with asparagus

Three tasty spring recipes

Spring is definitely here, nature is coming back to life and giving us asparagus. Whether farmed or wild, whether they grow under olive trees or in the woods, this precious food, which is rich in folic acid, vitamins A and B, potassium, calcium, magnesium, sodium and protein, is a must have on our springtime kitchen table.

We may often ask ourselves how to cook asparagus best, and especially which wine to accompany them with.

So, here are three tasty recipes for you:

  1. Speck and Asparagus Risotto
  2. Asparagus Frittata
  3. Tagliatelle with Asparagus

To taste these delicious recipes at their fullest, the best wine to pair them with is a special glass of wine: refreshing, yet full-bodied and dry: Sei Rose, Santo Stefano.

Sei Rose is a fresh wine, with an ideal serving temperature of 18°, and it has a pleasantly alcoholic flavour. Its characteristically pink colour, with its clarity and brightness, can be likened to rose petals.
Try it with our asparagus-based recipes and impress yourselves and your guests! Savour it in summer, accompanied with fresh cheese, like mozzarella o ricotta.

Speck and Asparagus Risotto

Here is the first dish, easy to prepare and even easier to eat.


• 300 gr Asparagus
• 1 litre vegetable broth from stock cube
• 1 white onion
• 50 gr speck
• 40 gr butter
• 340 gr Carnaroli rice
• 40 gr Parmigiano Reggiano PDO
• Extra virgin olive oil to taste
• Table salt and ground black pepper


Firstly, boil the water with the stock cube to prepare the broth. In the meantime, wash the asparagus, cut both ends off, cut what is left into rounds and put them aside. Heat the extra virgin olive oil in a pan, add the finely chopped onion and brown for about five minutes. Then add the rice and let it toast. As soon as the rice is clear, add the asparagus, salt and pepper and carry on cooking, adding the broth one ladle at a time. This will take about 20 minutes.
While the risotto is cooking, cut the speck into strips. Fry the speck in another pan with a little oil for ten minutes, until it is crispy.
Now remove the risotto from the heat and stir in the Parmigiano and the butter (cut into small pieces). Serve the risotto with the fried speck.

Asparagus Frittata

Here is a main course suitable for any occasion. Not only will everybody like it, but it’s easy, tasty and you can eat it hot or cold.


• 300 gr Asparagus
• 6 eggs
• 1 leak
• 150 gr semi-sharp provola or any other cheese of your choice
• Extra virgin olive oil
• 50 gr Parmigiano Reggiano PDO
• Basil
• Salt and pepper
• A few leaves of fresh basil


Wash the asparagus, cut both ends off and cut the rest into pieces. Put a little oil in a pan, cut the leak into thin rounds and fry it in the oil. When it is brown, add the asparagus and the salt and let it cook until it is softened.
In the meantime, crack the eggs in a bowl, add a little oil, salt and pepper and mix. Then add the Parmigiano and the basil and continue mixing.
Now pour the egg mixture in the pan with the asparagus, add the cheese (cut into small pieces) and carefully spread the mixture evenly in the pan. Cook the frittata on high heat for three minutes, cover the pan, turn the heat down to low and continue cooking for another ten minutes. Finally, flip the frittata using the lid and finish cooking.

Tagliatelle with Asparagus

Tagliatelle with Asparagus is an excellent and easy spring first course, with a strong flavour that everyone will agree on: delicious.


• 300 gr fresh egg pasta (tagliatelle)
• 500 gr Asparagus
• 60 gr butter
• 1 onion
• 40 gr Grana Padano PDO


To prepare this tasty first course, start with the asparagus. Wash, cut both ends off and then cut what is left into rounds. Boil in salted water for about 10 minutes. Meanwhile, melt the butter in a pan, add the chopped onion and let it sweat. When it is brown, add the boiled asparagus and cook for 5 minutes.
Now cook the egg tagliatelle in boiled water and remove the pasta when it is al dente. Toss the tagliatelle in the pan with the asparagus for five minutes. Remove from heat and before serving, sprinkle with the grated Grana.