The asparagus they are a typical spring vegetable: they are found on the market from March to June. There are more than 200 varieties, different in color, size and taste. The best known are the white ones of Bassano del Grappa and Verona, the green one of Altedo PGI, the Neapolitan violet.
Cultivated since the Egyptians, they have diuretic properties and contain very few fats, so they are indicated in slimming diets. They also contain lots of calcium, phosphorus, magnesium, potassium and are rich in vitamin A.
How to clean
The asparagus have a woody part at the end of the stem that has to be removed by cutting it with a sharp knife. If the stem is still very hard or old, it should be cut up to 4 cm below the tip.
How to cook
The most common way to cook asparagus is to boil them. They are placed in a rather tall and narrow pot, filled with water up to the level of the shoots. These, softer than the stem, cook only with steam. For a more crunchy result, you can directly steam them, flavoring the water with lemon zest.
The recipes with asparagus cooked by La Cucina Italiana
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