Photo Credits – Giuseppe Toscano

Did you know that…….

  • Asparagus was first known to exist since the era before Christ as shown in the documents of the Greek Theophrastus who wrote the story of plants.
  • In Italy, asparagus is harvested while still tender and juicy. A delay will affect its taste and become woodier.
  • There are many varieties of asparagus. There’s asparagi minestra, which is what we use for cooking. There’s also asparagines which is used for decorating bouquets; Asparagus sprengeri for decorating balustrades.
  • In south of Italy you can’t find asparagus very often in the market. In fact, the one that I’m used to eat are the wild ones that my father goes to find in the fields around our house which my mother adds  to soups and sauces for pasta.
  • But my real experience with asparagus was in Verona, when I used to live there. It was more “pure” because you will eat them steamed and served with a fried or boiled egg on top, a drizzle of a good EVOO and salt.
  • A cup of cooked asparagus is packed with as much as 3.6g of fiber but as little as 40 calories. Not to mention that it contains essential vitamins and minerals, can cure inflammation and the potential to prevent and heal cancer as well.
  • Asparagus can be cooked any way you want it – grilled, broiled, pickled, boiled, sautéed, steamed and pureed. It can be served as a side dish or as an accompaniment to many dishes. The big ones are best boiled while the thinner ones are great for omelets and risottos, pasta sauces and soups.

Oh, by the way, as you know, you can enjoy great-tasting asparagus pate that comes straight from Italy on your toasted bread, on your favorite pasta or with eggs and salmon. Just visit any of our market stalls which you can find here.

Do you know of any other trivia about asparagus? I’d love to hear from you. Why don’t you write it down in the comments so we can share it with everyone else.

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