It's spring! Here's the asparagus!

Among the first fruits that remind us that spring has arrived, asparagus cannot be missing, given to the cooperative these days in large quantities.

Asparagus, scientific name Asparagus officinalis, is part of it (would you have ever said that?!) from the Liliaceae family, together with garlic, onions, leeks...

They require a lot of work and special conditions for the 'shoots' (the edible part of the plant) to mature.

Asparagus has an important vegetative development and requires, in addition to adequate space, at least three years from planting to obtain the first asparagus.

Are they normally green and... white ones? The technique for obtaining this type is quite simple, it involves depriving the shoots of the sun's rays by burying them or covering them with tarps; the sprout processed in this way has a more delicate taste.

Rich in vitamins, minerals and antioxidants, they promote diuresis and the purification of the body.





They are prepared boiled (after peeling the shoot) with salt, oil and lemon, excellent accompanied by eggs or for tasty risotto!



For other delicious preparations, click here!