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Asparagus
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Identity Card
Name: Asparagus
Tipologia: Vegetable
Zone of production: Throughout Italy, especially Emilia Romagna, Puglia and Sardinia
Harvest period: Spring
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Asparagus is a classic ingredient of spring cuisine. Beautiful to behold and a delight to eat in an infinity of dishes that range from antipasti to second courses. Two types are available on the market: white and green asparagus. Both are rich in flavor and folic acid, a substance that plays a crucial role in the body's metabolism.Apart from color considerations, the best asparagus has a fleshy stock and compact tip, two characteristics that are indispensable if this vegetable is to hold up and remain firm during cooking. To prepare it all you have to do is wash it under running water and cut off the base of the spear or "turion", a term used by experts in the field to denote the edible part of this ancient vegetable. Cook it in salted water for about twenty minutes, but the cooking time should be adjusted, depending on the size and freshness of the asparagus you have purchased. If you want, you can use a special asparagus pan into which the asparagus is placed vertically with the base down so that the tender tips are not damaged during cooking. If you don't have such a utensil, you can use any saucepan in your kitchen, preferably one that is narrow and deep. In order to avoid damaging the tips, once the asparagus is cooked, remove it one spear at a time from the boiling water using salad tongs, carefully arranging them on a plate and let them drain well before subjecting them to any further preparations. To make the most of their flavor, all you have to do is dress them while still warm with a little olive oil and a few drops of lemon juice. Or you can put them into a frying pan and break an egg over them for a second course dish that's as quick and easy as it is delicious.
Asparagus really shines in first-course dishes, acting as the ideal partner for a shrimp sauce that can be used, for example, to top a steaming plate of Farfalle. You can also serve it with Fusilli and salmon for another culinary adventure. All you have to do is remember that you are dealing with a vegetable that's already been cooked and so it's ready in just a few seconds; all you need to do is drain the pasta, top it with the sauce and serve it. When it comes to wine, a fragrant white variety always goes nicely with these dishes featuring fish and crustaceans. Serve it cool, never icy cold.
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