Wild Asparagus and Shrimp Pasta


Like most of the locals, we forage for the treats of the season or for specialties when we travel.  Maurizio goes repeatedly into the woods next to Genius Loci in March-April to pick the delicious wild asparagus, freezing copious amounts for use throughout the year.  While there are many great uses (omelette, bruschetta topping, risotto, in a light tomato sauce for pasta, etc.) my favorite is a very simple pasta (a great example of when “less is more” or of the “three ingredients only pasta” with barely sauteed shrimp with garlic in extra virgin olive oil and barely sauteed wild asparagus, again in the best Genius Loci extra virgin olive oil!

Comacchio, where we visited recently and stocked up on the freshest fish to freeze, is well-known for its flavorful jumbo shrimp.

What a treat!  A true favorite!