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Nowadays, asparagus is cultivated in most parts of Europe and there are quite a few asparagus farms in Slovenia as well, mostly in Primorska and Stajerska. There are various sorts of asparagus: green, purple and white. The green wild asparagus, cultivated in Istria, is extremely tasty. When buying asparagus, it always needs to be fresh. It can be cleaned with a sharp knife, removing the skin from top to bottom. The stems are also removed and small bunches are formed. Asparagus is cooked in an open pot, usually in salt water with a spoonful of sugar. Asparagus with saffron 1 kg of green or white asparagus, 2spoonfuls of olive oil, 2 spring onions, nutmeg), half a teaspoon of saffron, salt, pepper Cook the asparagus in salt water. Heat up oil in a pan and fry the onion, add the asparagus and saffron, simmer for 7 minutes then add salt, pepper, freshly grated nutmeg, fry fro another 10 minutes until the asparagus is of golden colour. Asparagus risotto with shrimp 1 kg asparagus, 3 challots, 50 g butter, 400 g rice, 1 dl semi-dry wine,20 shrimp tails, 4 spoonfuls olive oil, 2 spoonfuls grated parmesan, 1 teaspoonful sugar, salt Cook the asparagus in salt water with butter and sugar added. remove from the pot, cut off the tips of 5 cm in length and mash the rest. fry the chopped challots in butter, add rice and fry until it softens and colours Add wine and stir until the wine evaporates. pour the water used too cook the asparagus in over the rice, stir and add more water if needed until cooked (al dente). Finally add the mash asparagus and tips. Fry the shelled shrimp tails in olive oil for 5 minutes, salt, mix the oil used fro frying shrimp tails and parmesan in the risotto, you can also decurate it with butter and serve with shrimp tails.