May is National Asparagus Month. You can celebrate with our Vigo Marinated Asparagus or with one of our favorite recipes using asparagus! What's your favorite way to eat asaparagus?

Asparagus Roll Ups


  • 1 jar Vigo Marinated Asparagus
  • 12 slices provolone cheese
  • 12 thin slices prosciutto
  • 4 cloves fresh garlic, minced
  • 2-3 tablespoons fresh parsley, minced
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons fresh Basil
  • 1/2 tablespoon Vigo Extra Virgin Olive Oil


Drain the asparagus well.

In a food processor, finely chop garlic, parsley, olive oil, parmesan and basil. (Add a small pinch of hot red pepper flakes, if desired). Process to a spreadable paste, leaving some small chunks.

Spread inside each cheese slice with the paste, using enough to coat generously.

Roll 1 slice cheese tightly around each asparagus.

Roll each with a slice of prosciutto and refrigerate until ready to serve.

Roasted Asparagus


  • 1 pound fresh asparagus, drained and trimmed
  • 3 teaspoons Vigo Extra Virgin Olive Oil, divided
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 3 tablespoons Alessi Pine Nuts
  • 2 tablespoons Vigo Italian Seasoned Bread Crumbs
  • 1/2 teaspoon lemon juice


Preheat oven to 450.

Toss asparagus with 1 teaspoon olive oil and season with salt and pepper. Place in single layer on baking sheet and roast for 15 minutes, until lightly browned.

Meanwhile, toast pine nuts in a dry sauté pan over medium heat until golden brown. Add the remaining olive oil, breadcrumbs and lemon juice and mix. Sprinkle bread crumb mixture over roasted asparagus and serve.

Risotto con Asparagi


  • 6 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons Vigo Extra Virgin Olive Oil
  • 1/2 onion, finely minced
  • 1 1/2 cup Vigo Arborio Rice
  • 1/2 cup dry white wine
  • 3/4 pounds fresh asparagus, base discarded and cut into 1" pieces
  • 1/4 cup Parmesan cheese, grated
  • Alessi Sea Salt and Ground Black Pepper, to taste


In a saucepan, keep chicken broth simmering.

 In a separate 4 quart heavy bottomed saucepan, heat butter and olive oil, add onion and sauté until onion is transparent. Add Arborio rice and stir until well coated (approximately 1 minute). Then add wine and stir until absorbed. From this point cooking time is about 18 minutes.

 It is important to keep stirring through the entire cooking process.

 Add enough broth to barely cover rice. Continually stir while cooking until broth is absorbed. Continue in this manner adding ½ cup broth each time. Adjust heat to keep rice cooking at slow boil.

 After 8 minutes, add asparagus. Continue the cycle of adding broth while stirring and cooking. Risotto should be creamy and moist, tender yet firm to the bite (al dente).

 Remove from heat, stir in cheese, adjust with salt and pepper to taste and serve immediately.

Cucumber Salad for Two

Chris Hart


  • 1 cup cucumber, peeled and diced
  • 1/2 cup Vigo Marinated White Asparagus, sliced
  • 1/2 cup Vigo Marinated Mushrooms, halved
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, sliced
  • 1/4 cup bell pepper, seeded and diced
  • 1 tablespoon parsley, chopped
  • 1 tablespoon Vigo Extra Virgin Olive Oil
  • 1 tablespoon Alessi Dijon Balsamic Reduction
  • Alessi Sea Salt and Ground Black Pepper, to taste


Prepare cucumbers, asparagus, mushrooms, tomatoes, onion, pepper, and parsley and place in a mixing bowl. In a separate bowl, whisk together olive oil and balsamic reduction then pour over vegetables. Mix salad until evenly combined then season with salt and pepper.

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