Asparagus
There is nothing better than seeing the first piles of these beautiful vegetables at the local market, promising the end of cold days. Since ancient Roman times, Asparagus has been known as a sign of spring. The name asparagus actually came from the Greeks, who used the term for any tender shoots that were picked from the spring earth and savored while still very young, which is just the way we like to promote asparagus at my restaurant, Babbo.

When looking for the most tender asparagus, choose stalks that are firm, but not hard. As with artichokes, you want to look carefully at the leaves that form the head. The most succulent asparagus will have tightly closed tips that are purplish in hue. The stalks should feel slightly heavy for their size. They are delicious when eaten simply, lightly blanched and dressed in a drizzle of good-quality olive oil. But we also like to highlight asparagus’s green flavor and complement its hint of potential bitterness with fresh ricotta in our Asparagus and Ricotta Ravioli.

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