Asparagus is much more than a vegetable! IS considered a delicacy at the table and, in herbal tea or in mother tincture, it is recognized as a real cure for our body as it is effective in stimulating diuresis and elimination of metabolic waste, to fluidize the blood and remineralize the body.
Asparagus is more than an actual plant, it is the bud of theAsparagus officinalis which is collected when it reaches a height of about 20-30 cm. Asparagus has been known throughout the Mediterranean and Asia Minor for over two thousand years. They are spring vegetables and exist of different varieties, cultivated a little everywhere. There green variety it is the most widespread and cultivated also in Italy, especially in Puglia, in Emilia and also in Piedmont; it has a more intense flavor than the Violet or al White which instead have a sweeter taste. In particular, thewhite asparagus it is excellent with rice first courses, with eggs or raw food, while the purple one is soft and less fibrous. They are edible and very refined in the kitchen wild asparagus, which have a bitter but pleasant taste, used to prepare tasty risottos or omelettes
The asparagus they are also divided according to the size. Those "extra"Have a diameter of 16mm and are perfect for dishes in which they are presented for their most complete form, like the classic one with le fried eggs. I "average”Are asparagus that have a stem diameter of about 10 mm; they have the same qualities as the extras but if they are overcooked, they lose consistency. They are suitable for preparing risotto or sauces. Asparagus they are instead those with a diameter less than 10 mm, they are more flexible and a little more fibrous and are less tasty (apart from the wild ones) are suitable for rustic dishes, for omelettes or stir-fried.
Asparagus is an ingredient which lends itself to many recipes: velvety, original savory pancakes, savory pies, risottos, pastas. The taste of asparagus is easily combined with everything: meat, fish, cheese or cured meats. But, among the asparagus and eggs, there is a true love!
There asparagus cooking it is quite short 8-10 minutes at most if cooked at vapor. This prevents the very delicate tips from getting ruined. Alternatively you can boil for 5-6 minutes. They keep their crunchiness even if cooked in the pan or grilled. Before cooking them, however, it is important to know how to clean them, first eliminating the woody final part, then the fibrous layer that covers the stem: click here
Now that you know all about them asparagus, look for some recipes that can highlight all the qualities? Discover the 10 recipes with asparagus of this top ten of Sale & Pepe and the advice to cook them easily: they are easy to implement ideas, to propose different and original dishes in the family or to amaze your guests with refined dishes and truly unique flavors!
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