This way they’re cooked in Ragusa, which is so plentiful of these. But also in Bivona, Bronte, Bompensiere. Clean the asparaguses using only the tender parts (start from the top it and sink the thumb nail: use those parts that come off without effort, in fact the stalk is too hard). Fry in oil ¼ onion until golden brown, add 2 tablespoons of minced parsley, some leaves of basil, salt and the asparaguses (500 gr.); mix for 2 minutes until seasoned, then add some water, turn the fire down and cook for 30 minutes.
Variants: To reduce its a slightly bitter taste, previously burn the asparaguses in boiling water for 2 minutes. They can be cooked also without onion, or with a garlic flavour.
