Sparasi e ovi is a quintessentially Venetian springtime ritual, often consumed around Easter time. The ritual seems to be originating from the town of Bassano del Grappa, in the Vicenza province of Veneto, where the time-honoured tradition of growing white asparagus has in time reached peaks of perfection.
Many works of art witness the presence of white asparagus in the area: a famous painting by the Venetian artist Giovanbattista Piazzetta called La Cena di Emmaus, for example, portraits a dish of white asparagus as part of the Last Supper, prepared following the local tradition.
A classic sparasi e ovi feast is nothing fancy. It basically entails dipping the steamed white asparagus in a condiment made with oil, salt, pepper and vinegar, in which the egg has been previously crumbled (mimosa-style). The result is not just delicious, but joyfully messy, too. It’s a good way to kick off a springtime meal, as well as a lovely idea for a seasonal picnic.