Harvest of Konavle Asparagus is Reaching Peak Levels!

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April 10th, 2025 — In sunny Cavtat, during the heart of spring, Konavle asparagus shines. Delve into this valuable health food that's been part of the local diet for millennia.

Businesswomen from Dubrovnik's Krug association organized a captivating event, "COOKe & asparagus," to honor this priceless local produce. The event took place in the idyllic Novakovic Farmhouse, thanks to the collaboration between the Konavle Agrotourism Association.

The Queen of Spring: Konavle Asparagus

The goal was more than just lecture on Konavle asparagus; the event aimed to prepare tasty dishes using this local delicacy. Many fans of wild Konavle asparagus enjoy the entire process, from hunting for the asparagus, growing wildly in nature, to cooking and ultimately savoring it.

Participants of the workshop trekked through Cavtat to gather fresh, wild asparagus for the event, meticulously preparing it over several days. This ensured that the finished dishes would be mouthwatering on the day of presentation at the Novakovic kitchen.

A Superfood for Human Health

The professional chefs prepared not only tantalizing dishes but also demonstrated their expertise. Stanka and Seka Divizic cooked up four exquisite dishes featuring wild Konavle asparagus: a flavorful risotto, pesto, salad, and soup.

The feast concluded with a selection of delightful desserts accompanied by Pegasos wine from the Peljesac peninsula's Dubrava Winery. Konavle asparagus is undoubtedly one of the region's most cherished seasonal foods, boasting a history of use in cooking and medicine that spans centuries.

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One lecturer, Sime Martinovic from Labin in Istria, emphasized that Konavle asparagus belongs to the lily family, a stunning reminder of its beauty.

A Health Ally for Humans

Asparagus stands out as one of the most valued seasonal foods, having been a staple in cooking and medicine throughout history. Alongside its delightful taste, it offers numerous health benefits. This tender plant's young shoots harvested during spring are rich in nutrients and offer numerous health advantages.

As stated, asparagus contains desirable health qualities. It can be economically cultivated in gardens and olive groves, allowing year-round consumption of this premium food. Utilizing Konavle asparagus in the local gastronomic story and tourism industry is a promising avenue.

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A Friend of the Immune System

Sime Martinovic, better known as "Sime Sparaghuša," captivated attendees with his extensive knowledge on asparagus. The asparagus enthusiast shared 50 wild asparagus seedlings he had grown himself.

Mihaela Gavric, the head pharmacist at Dubrovnik's Cebulc Pharmacy, discussed the nutritional benefits of asparagus, particularly for wild Konavle asparagus. She highlighted the importance of incorporating this humble food more frequently within our diets and its role in strengthening the immune system.

It is lesser known that asparagus has diuretic properties that help detoxify the body, while antioxidants protect cells from damage and slow down ageing. In short, asparagus isn't merely delicious; it's a true ally for overall health.

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Konavle locals were curious about Sime Martinovic's lecture, an Istrian who began cultivating wild asparagus about 20 years ago with seeds he received from Dalmatia. He adopted a method that lets asparagus grow under olive, fig, and other fruit trees, thus maximizing agricultural land use. He also discussed how Konavle asparagus can contribute to the advancement of agro-tourism and sustainable agriculture.

The Cultural and Gastronomic Significance of Asparagus

Asparagus' positive qualities have been appreciated for centuries, dating back to Ancient Egypt and Rome. It's enjoyed globally - from basic salads to sophisticated dishes like risotto. Its mild, nutty flavor pairs beautifully with olive oil, parmesan cheese, or eggs.

Wild or Cultivated: which is the way to go?

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Wild asparagus has a more intense flavor and thinner shoots, making it a precious treat for nature enthusiasts. Cultivated asparagus, on the other hand, is available year-round and comes in various colors.

Asparagus Season

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Spring is the ideal time to enjoy fresh asparagus. Visit local markets to find lovely homegrown asparagus, ensuring quality and freshness. For later use, blanch and freeze your find.

Favorite Recipes

Asparagus Pesto

Make your own asparagus pesto at home! The process is straightforward:

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Ingredients:

25 bunches of fresh asparagus
5 bunches of hard cheese (e.g., parmesan, Gouda, or cheddar)
5 bunches of nuts (e.g., pine nuts, almonds, cashews, or walnuts)
1-2 cloves of garlic
50 ml olive oil
The juice of 1/2 lemon
Salt and pepper (to taste)
Fresh basil (optional)

Instructions:

Preparing Asparagus: Wash your asparagus and snip off the tough bottom stalk. Cut into smaller pieces (approximately 3-4 cm).
Blanching Asparagus: Place the asparagus into a pot of boiling water for 2-3 minutes before transferring to cold water to stop the cooking process.
Preparing Pesto: Combine the blanched asparagus, cheese, nuts, garlic, and lemon juice in a blender or food processor. Gradually add olive oil until you achieve your desired consistency.
Seasoning: Season the pesto with salt and pepper before serving. If you fancy, add fresh parsley or basil for additional flavor.

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Asparagus Soup

Ingredients:

40 bunches of fresh asparagus
1 small onion (finely chopped)
1 potato (medium-sized, peeled and diced)
2 cloves of garlic (finely chopped)
1 litre of vegetable stock
100 ml of cream
2 tablespoons of olive oil or butter
Salt and pepper (to taste)
Lemon zest (optional, for freshness)
Fresh chives or parsley (garnish)

Instructions:

Preparing Asparagus: Wash your asparagus and trim off the hard parts. Cut the remaining asparagus into smaller pieces, reserving a few tips for presentation or adding to the soup.
Sauté: Sauté onions, garlic, and potatoes in olive oil or butter over medium heat until tender.
Add Stock: Pour the stock, asparagus, and sauté mixture into a large pot, simmering for 15-20 minutes until tender.
Blend: Use a blender to puree the mixture until smooth.
Final Steps: Reheat the soup, mix in the cream, and season with salt and pepper to taste. Add lemon zest if using.
Serve: Serve the soup hot with fresh chives or parsley for garnish.

Asparagus Risotto

Ingredients:

300 g risotto rice
1-2 bunches of fresh asparagus
1 onion (finely chopped)
2 cloves of garlic (finely chopped)
1 litre of vegetable stock (or asparagus cooking water)
100 ml white wine (optional)
50 g parmesan cheese, grated
2-3 tablespoons olive oil
Salt and pepper (to taste)
A few basil leaves

Instructions:

Preparing Asparagus: Boil water, blanch the asparagus, and place it in ice water to preserve color and texture. Save some liquid for later.
Prepare Risotto: Sauté the onion, garlic, and rice in olive oil before adding wine and cooking until evaporated.
Stock Addition: Begin adding stock, a ladle at a time, until the rice is creamy and al dente.
Final Steps: Add the asparagus, cheese, and season the risotto to taste. Serve hot, garnished with basil.

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Konavle asparagus, a superfood rich in nutrients, offers numerous health advantages and can be incorporated into various dishes such as risotto, pesto, salad, and soup, making it a significant addition to both the local gastronomy and wellness lifestyle.
Cooking with Konavle asparagus doesn't have to be complicated; one can create delicious recipes like asparagus pesto, soup, and risotto using simple ingredients found in homes around the world, further emphasizing the versatility of this health-and-wellness friendly food in food-and-drink experiences.