Asparagus harvesting in Konavle district is in its peak!
Unleashing the Asparagus Magic: A Wild Delicacy from Konavle, Croatia
April 10th, 2025 - In the heart of Cavtat's spring blossom, Konavle asparagus reigns supreme. Discover the priceless health food that's been a staple in local diets for millennia.
Catch the essence of Konavle asparagus through a captivating event titled "Cook & Asparagus," orchestrated by the Krug association of Donovnik businesswomen. The picturesque Novakovic Farmhouse, nestled in Konavle's embrace, served as the venue for this unique celebration, co-organized by the Konavle Agrotourism Association.
The Spring Queen - Konavle Asparagus
This celebration was more than just a gastronomic affair; it aimed to enlighten enthusiasts about the charm of the Croatian spring queen through enlightening talks and tantalizing tastings that showcase the versatility of this enigmatic plant. For many aficionados of wild Konavle asparagus, the joy extends beyond the dining table, encompassing the thrill of searching, growing, preparing, and ultimately savoring this delectable dish.
The participants of the workshop embarked on a journey to pick wild Konavle asparagus individually, carefully selecting them for the event, resulting in several days of meticulous preparation to create a sumptuous feast in the Novakovic restaurant's kitchen.
A Superfood for Human Health
The culinary experts behind this soirée displayed an array of dishes made exclusively with wild Konavle asparagus, delighting guests with a flavorful risotto, fragrant pesto, fresh salad, and, of course, a steaming bowl of asparagus soup. The culinary extravaganza concluded with a sweet finale, perfectly paired with a glass of Pegasos wine from the Dubrava Winery on the Peljesac Peninsula.
Konavle asparagus, a revered seasonal delight, has been a popular ingredient in cooking and medicine for centuries in southern Dalmatia. Sime Martinovic, a lecturer from Labin in Istria, explained that this graceful plant belongs to the beautiful lily family. The young shoots, especially those harvested during the spring, are brimming with nutrients and offer tremendous benefits for human health.
Email: *
Extending the Konavle Asparagus Legacy
As Martinovic emphasized, asparagus is one of the most valued seasonal foods with an enormous potential for growth in olive groves and gardens, making its year-round consumption a tangible reality. Moreover, the potential for integrating Konavle asparagus into the local gastronomy scene, as well as the tourism industry, is significant.
The workshops and presentations hosted by Martinovic, affectionately known as "Sjor Sime asparagus," showcased his expertise in growing wild asparagus in Croatia. He shared more than fifty seedlings he had nurtured himself during the event, already thriving in various parts of Croatia, with three asparagus enthusiasts from the Dubrovnik area having already planted them.
Mihaela Gavric, a master of the Dubrovnik Pharmacy Cebulc, shared insights on the nutritional benefits of asparagus, particularly wild Konavle asparagus. She highlighted the importance of incorporating it more frequently into our diets and reinforced its role as a formidable ally when strengthening our immune systems.
First name:
Less known is that asparagus possesses diuretic properties, aiding in body detoxification, while antioxidants shield cells from damage and provide a shield against aging. As Gavric emphasized, asparagus is more than just a delightful dish; it is a true ally in preserving human health.
Enticed by Martinovic's lecture, the people of Konavle demonstrated keen interest in learning more about this humble yet remarkable plant. Martinovic trace his fascination with asparagus twenty years ago, when he received his first seeds from Dalmatia and planted them in his garden. He also shared his methods for growing asparagus under olive, fig, and other fruit trees, maximizing land usage while empowering sustainable agriculture.
The Cultural and Gastronomic Significance of Asparagus
The esteemed properties of asparagus as a food and medicinal plant can be traced back to ancient Egypt and Rome, where it was celebrated as a luxury item. Today, it remains an integral component of various cuisines around the world, ranging from simple salads to extravagant risottos like the one served during the "Cook & Asparagus" event, which showcases the plant's versatility and its capacity to harmonize with flavors like olive oil, parmesan cheese, and eggs.
Last name:
Wild or Cultivated Asparagus – Which is Better?
Wild asparagus boasts a more intense flavor and thinner shoots than cultivated varieties. Its cultivation requires patience and skill, making it a true treasure for nature lovers. Cultivated asparagus, on the other hand, is abundant during off-seasons and comes in various colors like green, white, or purple.
Savoring Peak Asparagus Season
Spring months are the perfect time to enjoy fresh asparagus, whether you opt for the Konavle wild asparagus or any other variety. Fresh home-grown asparagus can be found at local markets, ensuring freshness, quality, and seasonality, or you can also preserve it for later use by blanching and freezing it.
Gender:
Delightful Asparagus Recipes
The following recipes will help you experience the magic of asparagus in your own kitchen:
Male Female
Asparagus Pesto
Ingredients:
- 5 bunches of fresh asparagus
- 5 bunches of parmesan or another hard cheese of your choice
- 5 bunches of cashews or nuts of your choice (pine nuts, almonds, or walnuts)
- 1-2 cloves of garlic
- 50 ml of olive oil
- The juice of 1/2 lemon
- Salt and pepper to taste
- Fresh basil (optional)
Instructions:
Country:
- Prepare the asparagus: wash and trim the bottom stalks, cut into smaller pieces (3-4 cm).
- Blanch the asparagus:boil water, add the asparagus, and cook for 2-3 minutes until tender but still green. Transfer to a bowl of cold water to stop the cooking process and preserve color.
- Prepare the pesto: blend the blanched asparagus, parmesan, pine nuts, garlic, and lemon juice until smooth.
- Season with salt and pepper to taste. You can also add fresh parsley or basil for extra flavor.
- Serve as a spread on bread or as an accompaniment to vegetables, meat, risotto, pasta, etc.
Asparagus Soup
Ingredients:
- 40 bunches of fresh asparagus
- 1 onion, finely chopped
- 1 potato, peeled and diced
- 2 cloves of garlic, finely chopped
- 1 liter of vegetable stock or chicken stock
- 100 ml cooking cream
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Lemon zest (optional, for freshness)
- Fresh parsley or chives for decoration (optional)
Birthday:
Instructions:
- Prepare the asparagus: wash and trim, cut into smaller pieces (reserve a few tips for decoration or adding to the soup).
- Sauté the vegetables: heat oil or butter in a large pan, add chopped onion and garlic and sauté until soft and translucent. Add the chopped potato and asparagus and sauté for a few more minutes.
- Add the stock, simmer for 15-20 minutes, until the vegetables are tender.
- Blend the soup using a hand blender or portable blender until smooth.
- Return the soup to the heat, add cream, and stir until combined. Season with salt, pepper, and lemon zest to taste.
- Serve hot, garnished with fresh parsley or chives.
Asparagus Risotto
Ingredients:
- 300 g risotto rice (arborio)
- 1-2 bunches of fresh asparagus
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 l vegetable stock
- 100 ml white wine (optional, but it gives extra flavor)
- 50 g parmesan cheese, grated
- 2-3 tablespoons olive oil or butter
- Salt and pepper to taste, a few basil leaves
Instructions:
- Prepare the asparagus: trim the hard parts and stalks, cut the remaining asparagus into smaller pieces (reserve a few asparagus tips for decoration or adding to the risotto).
- Meanwhile, bring water to a boil and blanch the asparagus by cooking for 1-2 minutes. Then place it in ice water to keep the color and crunch.
- Prepare the risotto: heat oil or butter in a large skillet, add chopped onion and garlic and sauté until soft and translucent.
- Add rice and sauté briefly until translucent. If using wine, now is the time to add it and cook until it evaporates.
- Start adding the stock, one ladle at a time, and stir the rice constantly until the liquid is absorbed. Continue adding the stock and stirring until the rice is creamy and al dente, which should take about 18-20 minutes.
- When the risotto is ready, add the prepared asparagus (reserve a few pieces for garnish if you like).
- Stir in the butter and grated parmesan to make the risotto even creamier. Season with salt, pepper, and a few basil leaves to taste.
- Serve hot, garnished with the remaining asparagus.
- The Spring Queen - Konavle Asparagus: The workshop participants embarked on a journey to pick wild Konavle asparagus individually, resulting in several days of meticulous preparation to create a sumptuous feast.
- A Superfood for Human Health: Sime Martinovic, a lecturer from Labin in Istria, explained that wild Konavle asparagus, especially those harvested during the spring, are brimming with nutrients and offer tremendous benefits for human health.
- The culinary extravaganza concluded with a sweet finale, perfectly paired with a glass of Pegasos wine from the Dubrava Winery on the Peljesac Peninsula.
- Extending the Konavle Asparagus Legacy: As Martinovic emphasized, asparagus is one of the most valued seasonal foods with an enormous potential for growth in olive groves and gardens, making its year-round consumption a tangible reality.
- The following recipes will help you experience the magic of Konavle asparagus in your own kitchen: The "Asparagus Pesto," "Asparagus Soup," and "Asparagus Risotto" recipes were showcased during the workshop at the Novakovic Farmhouse.
