Sweet and sour green asparagus in Morgan oil paying homage to Lombardy and Emilia Romagna

A new recipe to pay homage to Lombardy and Emilia Romagna , a positive message for the two Regions, to be transmitted through a product that traditionally marks the arrival of the summer: the asparagus in its green variant. The sweet and sour green Asparagus in Morgan oil , the latest proposal from La Giardiniera di Morgan , are added to the Morgan Asparagus family, which already includes the White Asparagus , the sweet and sour white Asparagus in pieces in oil and the quail eggs and asparagus . Both in Lombardy and Emilia Romagna green asparagus are more known and consumed than white asparagus, already present among La Giardiniera products. The new limited edition creation was therefore designed to meet the tastes of the two local markets. “Consistent with the philosophy that has always animated our work - explains Morgan Pasqual , owner together with his wife Luciana of La Giardiniera di Morgan - the boundaries are something that is a bit tight. After bringing the white asparagus out of the regional borders, it's time to open up to other traditions, meeting the taste of other territories ". Green asparagus, produced with a Typical Geographical Indication since 2010, is grown in an area between the provinces of Treviso, Padua and Venice and is suitable for countless recipes. In the interpretation of Morgan's La Giardiniera, green asparagus is steamed and seasoned with white wine vinegar, whole sea salt and sugar. They are left to mature for 48 hours, allowing them to flavor themselves with sweet and sour peppers, which give character to the recipe giving life to a ductile product. They go perfectly with boiled eggs, white meats, beef carpaccio or bresaola; or they can stuff a sandwich, garnish pizzas or hot buns in finishing out of the oven and enrich a salad of brown rice or cereals. The sweet and sour green asparagus in oil from La Giardiniera di Morgan are part of the Gli Stagionali line, vegetables available only at certain times of the year, following the trend of the seasons and reinterpreting with fantasy what the best the land offers. The new recipe can be purchased on the website www.lagiardinieradimorgan.com and in the affiliated stores in Lombardy and Emilia Romagna.

ABOUT US | THE GIARDINIERA DI MORGAN Morgan's Giardiniera was born in 2005 in the 5 Sensi Restaurant in Malo (Vicenza). The idea is to accompany a pig-based dish. The Giardiniera is so appreciated and requested by customers, that the idea of producing a takeaway version to take home soon makes its way. A handmade product that has seen its success grow over time, until the decision, in 2012, to obtain a special specialized laboratory where to produce La Giardiniera di Morgan. In 2013 the restaurant closes but La Giardiniera year after year grows and multiplies by five: a different recipe dedicated to each member of the Pasqual family: Morgan, the father, Luciana, the mother, and the children Giada Maria, Giovanni, Annapaola. The common denominator of the five variants is the crunchiness, thanks to the selection of the raw material and the separate cooking of each single vegetable. Alongside the Giardiniera, other sweet and sour products are born, with limited editions according to seasonality.