Spring is in the air and with it the first of our spring produce – fresh local asparagus – to be eaten as much and in as many ways as possible. Here in the Pacific Northwest, this veggie is a harbinger of longer sunnier days and gorgeous seasonal meals ahead.
To celebrate this beautiful season we are also introducing our new “Fiori” Trio Pack, based on our beloved “Fiori & Salt”, paired with an all edible flower blend we call “Tutti Fiori” and a third mini-jar of Floral Chamomile Syrup.
This trio pack will be lovely as a Mother’s Day gift, with perhaps a sprinkle of “Fiori & Salt” over some grilled asparagus tips, or a seasonal halibut filet grilled and topped with Tutti Fiori. Then serve up a cup of chamomile tea made with the Floral Chamomile Syrup in a cup of hot water.
To celebrate spring and asparagus season we are offering our first time recipe for an asparagus-loving Hollandaise Sauce made without butter and with our Casina Rossa Extra Virgin Olive Oil Pressed with Sicilian Lemon, salted with the bouquet of “Fiori & Salt”.
RITROVO® Lemon Hollandaise Sauce with Casina Rossa Lemon Oil and “Fiori & Salt”
(see our new trio pack)
3/4 cup Casina Rossa EVOO Pressed with Sicilian Lemon
2 tsp. fresh squeezed lemon juice
2 tsp. water
2 egg yolks
Casina Rossa “Fiori & Salt” or “Tutti Fiori“ to taste
Place olive oil in a small heavy sauce pan and heat over low heat. Whisk together egg yolks, water, and lemon juice. Place over a simmering double boiler or pan of hot water. Gradually whisk in Lemon Olive Oil to the pan of egg mixture, carefully blending after each addition. Continue to add Lemon Olive Oil until mixture is thick and emulsified. Add “Fiori & Salt” or Tutti Fiori to taste. Serve over grilled asparagus.
RITROVO® Serving Suggestions for Seasonal Asparagus:
Roast in Casina Rossa Lemon Olive Oil and finish with Piranske Sea Salt
Broil and finish with Madonna dell’Olivo Olive Oil and Casina Rossa “Fennel & Salt”
Grill, top with shavings of Parmigiano Reggiano and drizzle with RITROVO SELECTIONS™ Balsamic
Toss cooked RITROVO SELECTIONS™ Rice Gigli with Marino Organic Extra Virgin Olive Oil and Radici Asparagus Pate, top with cooked fresh asparagus
Toss cooked La Romagna Tagliatelle Rustiche Pasta with shreds of asparagus (even raw) and RITROVO SELECTIONS™ Extra Virgin Olive Oil
Make farro salad with cooked asparagus bites and Casina Rossa Antipasto Misto, RITROVO SELECTIONS™ Organic Farro
And of course, use our RITROVO SELECTIONS™ Organic Carnaroli Rice to make an amazing asparagus risotto.
Accompany any of these with a sparkling glass of Bevivo™ Bianco and let springtime begin!
Casina Rossa Springtime Salad
One cup fresh zucchini cut into 1/2 inch slices
One jar Radici of Tuscany Organic Artichokes, sliced
One cup frozen peas or green soybeans (husked), lightly cooked
One bunch thin asparagus
1/4 cup Casina Rossa Extra Virgin Olive Oil Pressed with Sicilian Lemon (lemon-infused, if possible; if not add one tablespoon lemon juice)
Trim tough stems from asparagus, rinse, and lay flat on an oven-proof tray. Grill under broiler until lightly brown, sprinkle with salt and rotate. Let broil until blackened to your taste. Remove from oven, pour lemon juice/oil over the top, and allow to cool.
While asparagus are cooling, mix in a bowl the zucchini slices with the artichoke hearts. Add cooked peas or soybeans and salt to taste. Chop cooled asparagus into one inch pieces and add to salad. Mix well and put in refrigerator for a couple of hours to amalgamate flavors. Serve as is or with a dollop of mayonnaise on top. This salad is also good served atop chopped greens and/or with large flakes of Pecorino Romano on top.
